| Caramel Layer Cake
Cake:
3/4 cup of butter, softened
2 cups of sugar
4 eggs
3 cups of sifted cake flour
2 teaspoons of baking powder
1 cup of milk
1 teaspoon of vanilla
Caramel Frosting:
3 cups of sugar
2 cups of whipping cream
1/4 cup of butter
1/4 cup of light corn syrup
1 tablespoon of vanilla
Cake: Cream butter and sugar, beating until light and fluffy. Add eggs one at a time. Combine flour and baking powder. Add dry ingredients to creamed mixture alternately with milk, beginning and ending with flour mixture. Add vanilla and mix well. Pour into 2 greased and floured 9 inch cake pans. Bake at 350ºF. for 25 - 30 minutes. Cool in pans 10 minutes, remove from pans and cool completely.
Frosting: Combine all ingredients except vanilla in a buttered heavy saucepan, cook over medium heat until a candy thermometer reaches 240ºF. (soft ball) stir often. Let cool slightly, add vanilla and beat until spreading consistency. Spread between layers and on top and sides of cake.
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