Caramel Cake

• 18 14 ounces white cake mix
• 1 cup whole milk
• 12 cup butter, melted
• 3 eggs
• 2 teaspoons vanilla
• 12 cup butter
• 12 cup light brown sugar, packed
• 12 cup dark brown sugar, packed
• 14 cup whole milk
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla

1. Preheat oven to 350 and place rack in center of oven.
2. Grease and flour two 9 inch cake pans.
3. In large mixing bowl, blend cake mix, milk, butter, eggs and vanilla with electric mixer on low for 1 minute.
4. Scrape bowl and mix on medium for 2 minutes.
5. Pour batter into prepared pans and bake 27-29 minutes.
6. Cool in pans for 10 minutes; remove to rack and cool for 30 minutes.
7. To prepare frosting, place butter and brown sugars in a medium saucepan over medium heat, stirring, until mixture comes to a boil.
8. Add milk, stir and bring back to a boil; remove from heat.
9. Mix in powdered sugar and vanilla with wooden spoon until smooth.
10. Frost cake layers while frosting is still warm, working quickly (frosting will set as it cools).
11. If frosting gets too hard to work with, warm over low heat for 1 minute, stirring constantly.

white cake, milk, butter, eggs, vanilla, butter, light brown sugar, brown sugar, milk, powdered sugar, vanilla

Taken from www.food.com/recipe/caramel-cake-213309 (may not work)