CaRAmeL CaKe

CARAMEL CAKE

CAKE

1 C butter (2 sticks), room temperature

2 C sugar

4 eggs

3 C sifted flour

1 C milk

1 t vanilla

NOTE: Above can be substituted with boxed yellow cake mix, made as directed.

FILLING

1 C butter (2 sticks)

2 C packed brown sugar

¼ C milk

1 t vanilla

FROSTING

½ C butter

1 C packed dark brown sugar

1/3 C heavy cream

16 oz. powdered sugar

1 t vanilla

1 C chopped nuts, optional

For the cake: preheat oven to 350. Grease bundt pan. With mixer, cream butter until fluffy, then add sugar and mix until creamed. Add eggs one at a time beating well after each. Add milk and flour alternatively until gone. Add vanilla and continue to beat. Pour in prepared pans and bake until golden brown.

For the filling: In saucepan combine butter, brown sugar and milk. Cook over medium heat for 3-5 minutes. Remove from heat and stir in vanilla. Pierce cake with straw to make holes for filling. After making several holes, fill them with the filling. A turkey baster works well here.

For the frosting: Melt butter in saucepan over medium heat, stir in brown sugar and cream. Bring to boil and transfer to mixing bowl. Add sugar and vanilla then beat with mixer until it reaches spreading consistency. If necessary add a tablespoon of heavy cream if the mixture is too thick. Frost cake. If desired, sprinkle with nuts.