Spice Cake With Caramel Icing

This recipe is from Ladies Home Journal. There is another spice cake recipe on Food.com, but I believe this is an easier recipe.

• Ready In: 55 mins
• Serves: 10-12

Ingredients

• 2  cups cake flour
• 1  cup sugar
• 1⁄2 cup shortening
• 1  teaspoon salt
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon baking soda
• 2  teaspoons baking powder
• 3⁄4 milk
• 1⁄4 cup unsulphured molasses
• 2  large eggs

• ICING

• 1⁄3 cup  plus 1 tbsp butter (or shortening)
• 1⁄4 cup  hot milk plus 1/2 c cold milk
• 2 1⁄2 cups confectioners' sugar
• 1  teaspoon vanilla
• 1  tablespoon light corn syrup
• 2  cups light brown sugar

Directions

1. For cake: Heat oven to 350°F Grease two 9" round cake pans and line bottom with parchment paper. Set aside.
2. In mixing bowl combine flour, sugar, shortening, salt, cinnamon, cloves, nutmeg, allspice, baking soda, and baking powder.
3. In a separate bowl stir together milk, molasses, and eggs. Add to dry ingredients and mix on medium speed about 2 minutes.
4. Pour batter into prepared pans and bake until toothpick inserted into center comes out clean, 27-30 minutes. Let cool.
5. For icing: Combine 1/3 C butter, 1/4 C hot milk, confectioners' sugar, and vanilla, and beat until smooth, about 2 minutes.
6. Boil together 1 tbsp butter, 1/2 C cold milk, corn syrup and brown sugar until temperature reaches 235F (soft-ball stage) on a candy thermometer, about 10 minutes. Pour over other butter mixture and beat until smooth and creamy, about 2 minutes. If icing isn't smooth enough, add 1 tbsp hot water.
7. Spread 1/4 C on top of bottom cake layer. Top with second layer. Frost sides and top.