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Caramel Cake




Source of Recipe


The Lady & Sons Just Desserts






List of Ingredients



• CAKE:
  
• 1 cup (2 sticks) butter, at room temperature
  
• 2 cups granulated sugar
  
• 4 eggs
  
• 3 cups sifted self-rising flour
  
• 1 cup milk
  
• 1 tsp pure vanilla extract
  
• FILLING:
  
• 1 cup (2 sticks) butter
  
• 2 cups packed light brown sugar
  
• 1/4 cup milk
  
• 1 tsp pure vanilla extract
  
• FROSTING:
  
• 1/2 cup (1 stick) butter
  
• 1 cup packed dark brown sugar
  
• 1/3 cup heavy cream, or more as necessary
  
• 1 (16 oz) box confectioners' sugar
  
• 1 tsp pure vanilla extract
  
• 1 cup chopped nuts (optional)
  






Instructions



1. Preheat oven to 350 degrees. Grease and flour three 9" cake pans.
   
2. Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs one at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
   
3. Meanwhile, prepare cake filling. In a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
   
4. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and ivnert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread one third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
   
5. To prepare frosting, melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners's sugar and vanilla. Beat with a handheld mixer until it reaches a spreading consistency. At this time it may be necessary to add a T of heavy cream, or more, if frosting gets too thick. Just be sure to add cream in small amoutns because you can always "add to," but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.
   






Final Comments


Serves 16 to 20