Sanders Caramel Cake!

• For the icing
• 1 lb caramel
• 1/2 cup hot water
• 1 cup sweet butter
• 1 cup confectioners' sugar
• For the cake
• 2 cups sifted cake flour
• 2 tablespoons sifted cake flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs, at room temperature 30 minutes
• 1 cup well-shaken buttermilk

1. Preheat oven to 350u0b0F with rack in middle.
2. Start with the icing: place the caramels and water in a double boiler. Heat and stir until smooth and creamy. Cool.
3. Place butter in a mixing bowl, add sugar and mix at a low speed to a smooth paste. Mix at a medium speed while adding the caramel mixture. Set aside.
4. Make the cake: butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment.
5. Sift together flour, baking powder, baking soda, and salt.
6. Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.
7. Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

caramel, hot water, sweet butter, sugar, cake, cake flour, cake flour, baking powder, baking soda, salt, unsalted butter, sugar, vanilla, eggs, wellshaken buttermilk

Taken from www.food.com/recipe/sanders-caramel-cake-371613 (may not work)