Carmel Cake

By debrcovey

Ingredients

• Cake:
• 1 cup butter, room temperature
• 2 cups granulated sugar
• 4 eggs
• 3 cups all purpose flour, sifted
• 1 1/2 tsp salt
• 1 Tbsp baking powder, heaping
• 1 cup milk
• 1 teaspoon pure vanilla extract
• Filling, see recipe below
• Frosting, see recipe below, optional
• Filling:
• 1/2 cup butter
• 1 cup brown sugar, packed
• 1/4 cup milk
• 1 tsp pure vanilla extract
• Frosting:
• 1/2 cup butter
• 1 cup brown sugar, packed
• 1/3 cup or so heavy cream
• 1 lb. powdered sugar
• 1 tsp pure vanilla extract
• 1 cup chopped nuts, optional

Preparation

Step 1

Cake
Preheat oven to 350 degrees F. Grease and flour three 9 inch cake pans or two 12 inch.

Cream butter until light and fluffy; beat in well granulated sugar. Beat in eggs 1 at a time, beating well after each addition.

Sift together flour, salt and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix in vanilla.

Pour batter equally into prepared pans. Pick up and tap each pan several times on table top to level batter in each pan.

Bake 20 to 25 minutes or until golden brown. Remove from oven. Let cool about 10 minutes.

Turn one cake top side down onto cake platter. Stab with toothpick several times. Spread 1/2 of filling, see recipe below. Top with second layer, stick toothpicks in so cake will not slip off. Spread with 1/2 of filling. Top with last layer, secure with toothpicks. Frost cake, see recipe below, optional.

Filling
Over medium heat mix together butter, brown sugar and milk in sauce pan. Cook stirring constantly about 4 to 5 minutes. Remove from heat; stir in vanilla.

Frosting


Over medium heat blend together butter, brown sugar and cream in a saucepan stirring constantly until it reaches a boil. Remove from heat to mixing bowl. Add powdered sugar and vanilla. Beat well until desired spreading consistency, add more cream if necessary in small amounts. Frost cake; sprinkle with chopped nuts, if desired.