Old-Fashioned Caramel Cake

Ah, cakes are beautiful things. Especially double layer cakes smothered in luscious caramel frosting. Have I got your attention now?

This one has a light and fluffy texture inside with rich creamy frosting on the outside. I like it.

I also like it because most of these ingredients are things I typically have on hand and it goes together quickly.

Cake:
1 ½ cup sugar
½ cup butter
2 eggs
1 egg white
2 ¼ cup flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ¼ cup milk
2 teaspoons vanilla

Frosting:
2 cups brown sugar
1 cup evaporated milk
1/3 cup teaspoons butter
4 teaspoons corn syrup
dash of salt
4 cups powdered sugar
4 teaspoons vanilla

For cake, grease and flour two round cake pans. Cream sugar and butter. Add eggs and egg white one at a time, beating well after each addition. Combine flour, baking powder and salt. Add flour mix to sugar mix alternately with milk, beginning and ending with flour mix. Stir in vanilla.

Bake at 350 for 30 minutes.

For frosting, combine brown sugar and next four ingredients in medium saucepan and boil, stirring constantly. Reduce heat and simmer until thick (5 min). Remove from heat and add powdered sugar and vanilla, beating until smooth. Frost cake and garnish with chocolate shavings if desired.

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