caramel cake

How To Make caramel cake

• 
  1

  Heat oven to 350. Making sure all ingredients are at room temperature, grease two 9 inch round cake pans with 1 tablespoon unsalted butter, dust with 1-1/2 tablespoons flour, tap out excess and sit aside.
• 
  2

  Sift flour, baking powder and salt together, set aside.
• 
  3

  Beat remaining unsalted butter and 2-1/2 cups sugar in a bowl with an electric mixer until fluffy.
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  4

  Add vanilla and eggs one at a time, beating after each addition.
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  5

  Add flour mixture and milk alternately in 3 batches, beating smooth after each addition. Divide batter between pans.
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  6

  Bake until golden, 30-35 minutes. Let cool on a rack for 10 minutes, remove cakes, let cool completely. Slice tops off cakes to level them.
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  7

  To make icing, cook remaining sugar and salted butter in a pot over high heat, stirring constantly, until light golden 7-8 minutes.
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  8

  Carefully stir in evaporated mil, reduce heat to medium low cook stirring constantly, until smooth, 8-10 minutes. Cook stirring occasionally until icing registers 240 on a candy thermometer about 1-1/2 hours.
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  9

  Remove from heat, beat with a wooden spoon until thick, glossy and spreadable, 20-25 minutes. (A dollop on a plate should ooze only slightly.)
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  10

  Ice bottom layer of cake, top with second layer and ice the outside. Chill cake until set.
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