Caramel Cake With Caramel Nut Frosting

• 1/2 cup butter
• 1 1/4 cups white sugar
• 4 eggs
• 2 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 3 cups white sugar
• 1 (12 fluid ounce) can evaporated milk
• 1 pinch salt
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside.
2. Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla and beat until smooth.
3. Divide batter into three 8 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.
4. Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon vanilla and nuts. Beat until spreading consistency.

butter, white sugar, eggs, cake flour, baking powder, salt, milk, vanilla, white sugar, milk, salt, butter, vanilla, walnuts

Taken from www.allrecipes.com/recipe/8485/caramel-cake-with-caramel-nut-frosting/ (may not work)