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Caramel Butter Cake

For a special occasions cake, I make this recipe. The sauce is truly the best part of the cake. It is so yummy.—Janet Mack, Edgewater, Maryland

12 ServingsPrep: 1 hour Bake: 25 min. + cooling

Ingredients

1 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
1-1/3 cups 2% milk
CARAMEL SAUCE:
1/2 cup packed brown sugar
2 cups sugar
3/4 cup evaporated milk
2 egg yolks
2 tablespoons butter, softened
1 teaspoon vanilla extract
Confectioners' sugar, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in
vanilla. Combine flour and baking powder; add to creamed mixture
alternately with milk, beating well after each addition. Pour into
three greased and floured 9-in. round baking pans.
Bake at 350° for 25-30 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
the pans to wire racks to cool completely. Cut each cake

2 of 2

Caramel Butter Cake (continued)

Directions (continued)

horizontally into two layers.
For caramel sauce, melt brown sugar in a heavy skillet over low heat
for about 25 minutes. Remove from the heat; set aside.
In a heavy saucepan, combine the sugar, milk and egg yolks. Bring to
a boil over medium heat, stirring constantly. Add melted brown
sugar. Cook and stir until a thermometer reads 238° (soft-ball
stage). Remove from the heat; stir in the butter and vanilla until
the mixture is smooth and spreadable.
Place bottom layer on a serving plate, quickly top with 1/3 cup
caramel sauce. Repeat layers 4 times. Top with the sixth cake layer.
Dust cake with confectioners' sugar if desired.
Yield: 12 servings.

Nutrition Facts: 1 serving (1 slice) equals 668 calories, 22 g fat (13 g saturated fat), 161 mg cholesterol, 362 mg sodium, 110 g carbohydrate, 1 g fiber, 9 g protein.