Perfect Caramel Cake

This is one of the BEST cakes I have ever had! It is one you will repeatedly be asked the recipe for. I first had this cake a few years ago at my aunt Cheryl and uncle Mike's house, and I loved it so much I had my aunt send me the recipe. I'm not sure where the recipe came from, but it's so good that I have not changed the recipe in the slightest. It's surprisingly pretty easy, and it is so moist! Oh and the icing!  It's your true sweet southern crispy caramel glaze. YUM-O! I encourage you to make this cake very soon, and you will be wanting to make it again and again for years to come. Let's get started:

1. Put all ingredients for the cake in a large bowl.

2. With a mixer, beat on low until ingredients are incorporated. Turn the mixer on medium and mix for 1.5 min until light and smooth.

3. Divide batter evenly into two 9" pans lined with parchment paper. Bake at 350 for 28-32 min. Watch closely the last 5 min.

4. Let cool in pans for 15 min. Then take out of pan and place on a wire rack until completely cool.

5. When cake layers are completely cool start the icing. In a medium sized pan, heat butter and brown sugar over medium heat until they melt and start to boil. Takes about 3 min.

6. Add in the milk, bring back to a boil and then take it off the heat. Start adding the powdered sugar 1/2 cup at a time and whisking as you go. 

7. Here's what it should look like. Its thicker than a glaze, thinner than a frosting. It will harden as it cools. If it tightens up too much while you are icing the cake, put back on low heat. Can add a tad more milk if needed.

8. Line your plate or stand with strips of parchment paper to catch drips. Ladle a spoon full of icing on top of the bottom layer and spread to the edges. Place second cake layer on top.

9. Ladle icing onto the top and spread evenly. Then ice down the sides. Once cake is completely iced, pull out parchment strips. 

10. Serve with some vanilla ice cream and enjoy! 

Caramel Cake

8-10 servings

For the Cake:

1 box plain yellow cake mix (not the pudding kind!)
1 small box vanilla instant pudding mix
1 c. milk (I used 2% organic)
1 c. oil (I use SmartBalance blend)
1 tsp. vanilla extract
4 large eggs

Preheat oven to 350. Line two 9" round cake pans with parchment paper and set aside. Put all ingredients in a large bowl. Using your mixer, mix on low until ingredients are incorporated (about 30-45sec). Then turn the mixer to medium and blend until light and smooth (about 1.5 min). Divide batter evenly between the cake pans. I bang mine on the counter a couple times to bring any air bubbles to the surface. Bake for 28-32 minutes at 350. Watch closely the last 5 min. Your cake can go from gooey to overcooked very quickly! Cake is ready when toothpick comes out clean and top of cake is nice and golden.

For the Icing:

1 stick butter
1 cup packed light brown sugar
1/4 c. milk
1 tsp. vanilla extract
2 c. powdered sugar

In a medium sauce pan melt butter and sugar. When it begins to boil, stir in milk. Bring to a boil again and take off heat. Add vanilla and powdered sugar 1/2 c. at a time. Whisk as you add the powdered sugar. It will look thin, but it hardens as it cools. Place the first layer of the cake on a parchment-lined cake plate or stand. Ladle a spoon full of icing on top of first layer and spread out evenly. Place second layer on top. Ice the top of the cake, then the sides. If the icing hardens too much, put back on low heat to loosen it. I will say, it's very hard to get the icing perfectly smooth. I've learned to just accept the rustic look! :)