Bobby's Caramel Cake Recipe

Ingredients

Cake:

1 cup (2 sticks) butter, room temperature

2 cups granulated sugar

4 eggs

3 cups sifted self-rising flour

1 cup milk

1 teaspoon vanilla

Filling:

1 cup (2 sticks) butter

2 cups packed light brown sugar

1/4 cup milk

1 teaspoon vanilla

Frosting:

1/2 cup (1 stick) butter

1 cup packed dark brown sugar

1/3 cup heavy cream (or more if needed)

1 box (16 ounces) confectioners' sugar

1 teaspoon vanilla

1 cup chopped nuts (optional)

Cooking Directions

Cake:

Preheat oven to 350 degrees. Grease and flour three 9-inch Cake pans. Using an electric mixer, cream butter until fluffy. Add granulated sugar and Continue to cream well, for 6 to 8 minutes. Add eggs 1 at a time, beating Well after each addition. Add flour and milk alternately to creamed mixture, Beginning and ending with flour. Add vanilla and continue to beat until just Mixed. Divide batter among prepared pans. Tap pans on counter several times to Level cakes and release air bubbles. Bake 25 minutes or until golden.

Filling:

While cake is baking, combine butter, brown sugar and milk. Cook, stirring, over medium heat, 3 to 5 minutes. Remove from heat. Stir in Vanilla. Transfer cake pans to cooling racks. Invert 1 cake layer onto a platter. Pierce in several places with a toothpick. Spread with 1/3 cup filling. Top With another cake layer. Pierce with a toothpick. Spread with 1/3 cup Filling. Repeat with final layer and filling.

Frosting:

Melt butter in a saucepan over medium heat. Stir in brown Sugar and cream. Bring to a boil. Transfer mixture to a mixing bowl. Add confectioners' sugar and vanilla. Beat until mixture reaches a spreading Consistency, adding a tablespoon or two more cream if necessary. Frost the cake. Sprinkle top with nuts if desired.

Yields: 16 to 20 servings