Shelly's Recipe

CARAMEL CAKE

Category: Cakes

2-1/2 cups flour
3/4 tsp baking soda and salt
1 cup butter, softened
2 cups sugar
1 tsp vanilla extract
3 large eggs
1 cup buttermilk

Caramel Frosting
1/2 cup margarine
1 cup firmly packed dark or light brown sugar
1/2 cup milk
1 tsp vanilla extract
About 4 cups powdered sugar

Preheat oven to 350. Generously grease and flour 2 (9-inch) round cake pans. In a medium bowl, mix flour, baking soda and salt.

In a large bowl, cream butter. Gradually add sugar and vanilla, beating until mixture is fluffy. Add eggs, 1 at a time, beating well after each addition.

Add flour mixture alternately with buttermilk. Divide batter evenly between prepared pans. Bake in preheated oven about 30 minutes or until a wooden pick inserted into center comes out clean.

Cool in pans on a wire rack 10 minutes. Remove from pans; cool completely. Prepare Caramel Frosting. Spread about 1/3 of frosting between layers. Frost sides and top of cake with remaining frosting. Makes 1 (9-inch) 2-layer cake.

Caramel Frosting: In a medium-size saucepan, melt margarine. Stir in brown sugar and milk. Bring to a boil and simmer 5 minutes, stirring constantly. Remove from heat. Add vanilla. Gradually beat in powdered sugar until frosting reaches spreading consistency. Use while still warm; cooled frosting is stiff and hard to spread.