Caramel Cake

Caramel Cake

Ingredients: 3 1/2 Cups All-Purpose Flour, Sifted Before Measuring 2 Teaspoons Baking Powder 1 Cup (2 Sticks) Butter, Softened 2 Cups Granulated Sugar 6 Eggs 1 Cup Milk 1 Teaspoon

Vanilla Extract Frosting/Filling 3 Cups Packed Light Brown Sugar 2 Tablespoons Corn Syrup 3 Tablespoons Butter Dash Of Salt 3/4 Cup Cream 1 Teaspoon Vanilla

Preparation: Butter 2 9-Inch Layer Cake Pans; Line The Bottoms Waxed Paper. Butter The Paper. Sift The Sifted Flour And Baking Powder Into A Bowl. In A Large Mixing Bowl, Cream The Butter Until Light, Then Gradually Add The Sugar, Beating Until Creamy. Add The Eggs, One At A Time, And Beat Well After Each Addition. Stir In The Flour Mixture, A Little At A Time, Alternately With The Milk, Beginning And Ending With Flour Mixture. Stir Well After Each Addition, But Do Not Beat. Stir In The Vanilla Extract. Turn The Batter Into Prepared Cake Pans. Bake In A Preheated 325° Oven Until The Cakes Spring Back When Lightly Touched Near The Center With A Finger, About 35 Minutes. Cool Layers 10 Minutes In The Pans, Then Turn Out Onto Cake Racks To Cool Completely.