Grandma’s Caramel Cake

With caramel frosting

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Servings: 10-14 slices

This recipe originally ran in our February 1990 edition. Buttery, rich and indulgent, this Southern staple with its cooked, caramelized frosting makes a fine valentine for the one you love.

Ingredients

½ cup butter

1 cup sugar

2 eggs

2 cups cake flour

3 teaspoons baking powder

½ teaspoon salt

1 cup milk

1 teaspoon vanilla

Frosting

2 cups brown sugar

¾ cup whipping cream

½ cup butter

1 teaspoon vanilla

½ teaspoon baking powder

Directions

Preheat oven to 375 degrees.
Cream butter and sugar until light. Add the eggs one at a time, beating after each addition.
Sift and add dry ingredients, alternating with milk and vanilla.
Pour into two greased and floured 8-inch cake pans and bake for 20 minutes. Cool.
For the frosting, cook the sugar, cream and butter together in a saucepan until the mixture reaches 235–240 degrees.
Remove from heat and mix in vanilla and baking powder.
Cool for 20 minutes and then beat until thick enough to spread. Frost the cakes.