Quick And Easy Caramel Cake

• 2 cups Swans Down Cake Flour sifted
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter softened
• 1/2 cup sugar
• 1/2 cup light brown sugar firmly packed
• 3 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup half & half
• 24 ounces caramel topping prepared, divided
• 16 ounces cream cheese softened
• 1 teaspoon vanilla extract
• 3 cups confectioners sugar

1. Preheat oven to 350u0b0.
2. Lightly spray a 13x9x2-inch baking pan with baking spray with flour; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
4. In a large bowl, beat butter and sugar at high speed with an electric mixer until light and fluffy, approximately 5 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla, stirring to combine.
5. With mixer at lowest speed, add flour mixture in 3 batches, alternating with half-and-half and beating until smooth. Spread batter in prepared pan.
6. Bake until a wooden pick inserted near the center comes out clean, 25 to 35 minutes. Remove from oven. Using a wooden spoon handle, poke several holes in warm cake. Pour 1 jar prepared caramel topping over cake. Let cake sit at room temperature to absorb caramel, and cool completely, approximately 2 hours.
7. In a large bowl, combine cream cheese and vanilla. Beat at medium-high speed with an electric mixer until creamy, approximately 2 minutes. Add confectioners' sugar, beating until smooth. Spread over cooled cake (refrigerate leftover). Pour remaining 1 jar caramel topping over frosting in a zigzag pattern. Drag a butter knife through caramel topping to create desired design. Store tightly covered in the refrigerator up to 5 days.

swans, baking powder, salt, butter, sugar, light brown sugar, eggs, vanilla, topping prepared, cream cheese, vanilla, confectioners sugar

Taken from www.yummly.com/recipe/Quick-and-Easy-Caramel-Cake-760184 (may not work)