Yall their are alot of Caramel Cake recipes out there but this is the ONE true version. My great great grandmother said this recipe frosting came from the slavery era. The key is not the cake but the FROSTING. My great great grandmother would just bake a plain yellow cake from scratch and use this frosting. I in turn just doctor up a cake mix. I would have baked it and put a photo up but I am on a diet and it is too tempting.
1Preheat oven 350 degrees. Grease and flour two 9-inch cake pan, set aside. In medium bowl beat cake ingredients with electric mixer on low speed 2 minutes scrap bowl several times(batter will be thick). Beat 2 minutes longer.
2Pour batter into prepared cake pans. Bake and cool as directed on cake box. Make sure cake is throughly cooled before frosting cake.
In a deep pot add all frosting ingredients except vanilla extract. Stir with whisk until ingredients are incorporated. Bring mixture to a boil on HIGH heat stir constantly or mixture will run over. Boil until mixture changes to a caramel color like a Kraft Caramel or starts to caramelize.
4Remove from heat and add vanilla extract. Beat with whisk until smooth and glossy. Let cool throughly before frosting cake. If you don't icing will run off cake. ENJOY!