Caramel Cake

This recipe is adapted from A Gracious Plenty by John T. Edge (Putnam's, 1999). He got it from Good Cookin' From the Heart of Virginia, a cookbook put together by the Junior League of Lynchburg, Va.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• Cake

• 1⁄2 cup unsalted butter (1 stick softened to room temperature)
• 1 1⁄2 cups sugar
• 2  large eggs
• 1  teaspoon vanilla
• 2  cups  sifted cake flour or 2  cups all-purpose flour
• 1⁄4 teaspoon salt
• 1  cup buttermilk
• 1  teaspoon baking soda
• 1  tablespoon vinegar

• Caramel Icing

• 1⁄2 cup butter (1 stick)
• 1  lb light brown sugar
• 1⁄8 teaspoon salt
• 2⁄3 cup evaporated milk
• 1  teaspoon baking powder
• 1  teaspoon vanilla

Directions

1. Preheat oven to 350 degrees. Grease and flour two 8-inch cake pans.
2. In a large bowl, cream the butter and sugar. Beat in the eggs one at a time, beating well after each addition. Continue beating until fluffy. Add vanilla and blend well. Sift the flour and salt together and add gradually to the butter mixture, alternating with the buttermilk. Dissolve the baking soda in the vinegar and add to the mixture.
3. Pour the batter into the prepared pans. Bake for 25 minutes, or until the cake springs back when lightly touched in the center. Let cool on wire racks before removing from pans and frosting.
4. For the Icing: Melt the butter in a heavy saucepan or small cast-iron skillet. Add the brown sugar and salt and blend well. Add the evaporated milk and cook, stirring frequently, to the softball stage (235° F-240° F). .
5. Remove from heat and let stand 5 minutes. Add baking powder and stir. Add vanilla. Beat until the mixture reaches spreading consistency.