Southern caramel cake

Serves 10-12

  1. 3-1/2 cup sugar
  2. 1-1/2 cup water
  3. 2 cups butter
  4. 4 eggs
  5. 1tb vanilla extract
  6. 5 cups flour
  7. 1tsp baking powder
  8. 1/2tb salt
  9. 2 cups milk
  10. 2-3/4 cup powdered sugar
  11. 4tb cream
  • Cook 1 cup sugar with 1/2 cup water until amber colored. Add remaining 1 cup water and cook until syrupy, about 15 minutes. Set aside.
  • Cream remaining 2-1/2 cup sugar with 1-1/4 cup butter. Beat in 2/3 cup reserved syrup. Beat in eggs and 2tsp vanilla. Alternately fold in flour/baking powder/1tsp salt and milk in 5 additions, beginning and ending with dry ingredients. Bake in two 9in tins at 350 degrees for 25 minutes.
  • Meanwhile, brown remaining 3/4 cup butter, strain and cool. Beat with 3tb syrup and remaining ingredients.
  • When cakes are done, soak with any remaining syrup and let cool. Thinly frost cake, let rest for 30-60 minutes and apply remaining frosting.
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