Caramel Cake With Caramel Cream Cheese Frosting

From Cottage Living Magazine, however I found it online. Sounds marvelous, but could be a little work. Sounds perfect for the holidays.

• Ready In: 1 hr 40 mins
• Yields: 1 9 inch layer cake

Ingredients

• 3 1⁄2 cups  sifted cake flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1 3⁄4 cups granulated sugar
• 1 3⁄4 cups light brown sugar, divided
• 1 1⁄4 cups butter, softened and divided
• 6  eggs
• 1  teaspoon vanilla extract
• 1  cup milk
• 1⁄2 cup evaporated milk

• Caramel Cream Cheese Frosting

• 1⁄4 cup light brown sugar
• 10  tablespoons butter, divided
• 1⁄3 cup heavy whipping cream
• 8  ounces cream cheese, softened
• 1⁄2 teaspoon vanilla extract
• 1  dash salt
• 1 3⁄4 cups powdered sugar

• Pecan Praline (topping)

• 1⁄2 cup sugar
• 1⁄4 cup water
• 1⁄2 cup pecans, chopped

Directions

1. FOR THE CAKE:
2. Preheat oven to 350°. Grease 2 (9-inch) round cake pans; line with lightly greased parchment or wax paper.
3. Combine flour, baking powder, and salt in a bowl; set aside. Place 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition. Pour into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack. Place 1 layer on a cake plate.
4. Combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238°. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set.
5. Spread a thin layer of Caramel Cream Cheese Frosting over filling. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature before serving. Garnish, if desired.
6. Caramel Cream Cheese Frosting:
7. Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.
8. Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.
9. Pecan Praline (topping):
10. Combine sugar and 1/4 cup water in a small skillet over medium-high heat; cook (without stirring) until golden. Stir in pecans; remove from heat. Rapidly spread mixture onto greased foil. Cool completely. Break into small pieces; store in an airtight container up to 1 week.