Caramel Layer Cake Recipe

• 1 2/3 c. Cake flour, sifted
• 1 1/2 tsp Baking pwdr
• 1/3 c. Butter
• 1 c. Sugar
• 2 x Egg, well beaten
• 1/2 c. Lowfat milk
• 1 tsp Vanilla
• 1 1/2 c. Sugar, brown
• 1/2 c. Sugar, white
• 1 c. Lowfat milk
• 1 Tbsp. Butter

1. Sift flour once, measure, add in baking pwdr, and sift together three times.
2. Cream butter thoroughly, add in sugar gradually, and cream together till light and fluffy.
3. Add in Large eggs, then flour, alternately with lowfat milk, a small amount at a time.
4. Beat after each addition till smooth.
5. Add in vanilla.
6. Bake in two greased 8" layer cake pans in a 375 F. oven 25 min.
7. Spread caramel frosting between layers and on top and sides of cake.
8. Frosting: Boil brown sugar, granulated sugar, and lowfat milk till syrup forms a soft ball in cool water.
9. Add in butter, and remove from fire.
10. Cold to lukewarm (110 F.); beat till thick and creamy and of the right consistency to spread.

flour, baking pwdr, butter, sugar, egg, milk, vanilla, sugar, sugar, milk, butter

Taken from cookeatshare.com/recipes/caramel-layer-cake-99667 (may not work)