Sweet Caramel Cake

• 2 cups Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1/2 cups Unsalted Butter, Softened
• 1/2 cups Sugar
• 1/2 cups Brown Sugar, Firmly Packed
• 3 whole Eggs
• 2 teaspoons Vanilla Extract
• 3/4 cups Half-and-half
• 25 ounces, weight Caramel Topping (I Use 2-12.5 Oz Jars Of Ice Cream Topping), Divided
• 8 ounces, weight Cream Cheese, Softened
• 1/2 teaspoons Vanilla Extract
• 1-1/2 cup Powdered Sugar

1. Caramel Cake:
2. Preheat oven to 350 degrees. Lightly spray a 13x9" cake pan with baking spray and dust with flour; set aside.
3. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
4. In a large bowl, beat together butter and sugar at a high speed until light and fluffy (approximately 5 minutes). Add in the eggs one at a time, beating well after each addition. Add in vanilla, stirring to combine.
5. With mixer set at low speed, add in flour mixture in 3 batches, alternating with half-and-half, beating until smooth. Spread batter in prepared pan and bake for 25-30 minutes (or until toothpick inserted in center comes out clean).
6. Remove from oven and with a wooden spoon handle, poke holes throughout the warm cake. Pour 1 jar of the prepared caramel topping over the cake, allowing it to "fall" into the holes. Let the cake sit at room temperature, uncovered, for approximately 2 hours or until cake is cool and caramel is absorbed.
7. Cream Cheese Frosting:
8. In a large bowl, combine cream cheese and vanilla. Beat at medium-high speed until creamy (approximately 2 minutes). Add in powdered sugar, beating until smooth.
9. Spread over cooled cake and drizzle remaining jar of caramel on top. Drag a butter knife through the caramel topping to create desired design. Store tightly covered in the refrigerator for up to 5 days.

flour, baking powder, salt, unsalted butter, sugar, brown sugar, eggs, vanilla, weight caramel topping, weight cream cheese, vanilla, powdered sugar

Taken from tastykitchen.com/recipes/desserts/sweet-caramel-cake/ (may not work)