Caramel Layer Cake

A slice of cake

About to be devoured by Elie

I love this cake. Every time my mom makes it, I end up eating about half of it. Last time my parents left for Vienna my mom put the leftover cake in the freezer, or at least she thought she did. I had said I wouldn't eat it. Who me? eat cake? never! Luckily however, my mom accidentally put the cake in the fridge, and over the course of a couple of days I devoured it all. 

Coincidentally, on this next occasion of housesitting there was some leftover cake again..however less of it, and a few more people to share it with. The thing about this cake is that it's so addictive! you may start out with a thin sliver.. only to have a 2nd and a 3rd...

The recipe is from Moosewood (I believe Moosewood Restaurant Cooks-Home)

Ingredients:
Cake
- 2 1/2 cups white flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter at room temperature
- 2 cups brown sugar packed
- 5 large eggs
- 3/4 cup milk
- 2 teaspoons pure vanilla extract

Icing
- 2 cups brown sugar
- 3 tablespoons unsalted butter
- 1 cup half and half
- 1 teaspoon vanilla extract

Directions:
- Preheat oven to 350. Butter and lightly flour 2 9-inch round cake pans
- in a bowl sift flour, baking powder and salt, set aside
- cream together butter and brown sugar and add in eggs one at a time
- add vanilla to milk and add in alternating with flour mixture to creamed butter mixture
- Divide evenly between the 2 pans and cook for 30-35 minutes. Let cool 5 minutes in the pan, remove and cool completely on a rack.

For the icing, combine ingredients (except vanilla) in a small saucepan. bring to a rolling boil, stirring often. Cover and boil on medium high for 3 minutes, and continue to boil until caramel thickens (watch carefuly as could easily burn). Transfer to a mixing bowl, add vanilla and mix for about 10 minutes, until thick and creamy. While the frosting is still warm, fill and frost the cake. If icing is toot hick,add some half and half.

Voila!