Layer Cake With Caramel Frosting

READY IN: 1hr 5mins




  • For cake, cream together shortening and softened butter and sugar until very light and fluffy.
  • Add eggs and beat well.
  • Combine flour, baking powder and salt, and add dry ingredients alternately with milk (3 additions of dry, 2 of milk).
  • Beat only until well blended but do not overbeat.
  • Fold in vanilla extract.
  • Pour into two well greased and floured 10 inch layer pans (or 3 9 inch pans) and bake in a preheated 350 degree (Fahrenheit) oven for about 30 minutes, or until toothpick inserted near center comes out clean.
  • Remove from oven, turn cake pans upside down on counter on waxed paper.
  • In a few minutes, remove pans from cake layers and let them cool completely before making the frosting.
  • When cake layers have cooled, make frosting. Melt butter in a heavy pan over medium heat.
  • Add brown sugar and continue cooking until it melts, stirring and watching carefully.
  • After sugar is melted, add 1/3 cup milk and stir in well.
  • Turn burner to medium high, and bring to a full boil, stirring constantly. Boil for at least one minute, but not more than two minutes.
  • Remove from heat and pour over powdered sugar in a metal or heat proof bowl.
  • Beat well for about 10 minutes, adding more milk as needed if mixture is too thick (it will set up and get thicker as it cools).
  • Mix in vanilla extract.
  • Fill and frost layers immediately before frosting sets and becomes very hard to spread.