CARAMEL BUTTER CAKE

Caramel Butter Cake image

For a special occasions cake, I make this recipe. The sauce is truly the best part of the cake. It is so yummy.-Janet Mack, Edgewater, Maryland

Provided by Taste of Home

Time 1h25m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
1-1/3 cups 2% milk
CARAMEL SAUCE:
1/2 cup packed brown sugar
2 cups sugar
3/4 cup evaporated milk
2 egg yolks
2 tablespoons butter, softened
1 teaspoon vanilla extract
Confectioners' sugar, optional

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Pour into three greased and floured 9-in. round baking pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely. Cut each cake horizontally into two layers. , For caramel sauce, melt brown sugar in a heavy skillet over low heat for about 25 minutes. Remove from the heat; set aside., In a heavy saucepan, combine the sugar, milk and egg yolks. Bring to a boil over medium heat, stirring constantly. Add melted brown sugar. Cook and stir until a thermometer reads 238° (soft-ball stage). Remove from the heat; stir in the butter and vanilla until the mixture is smooth and spreadable., Place bottom layer on a serving plate, quickly top with 1/3 cup caramel sauce. Repeat layers 4 times. Top with the sixth cake layer. Dust cake with confectioners' sugar if desired. , ,

Nutrition Facts : Calories 668 calories, Fat 22g fat (13g saturated fat), Cholesterol 161mg cholesterol, Sodium 362mg sodium, Carbohydrate 110g carbohydrate (77g sugars, Fiber 1g fiber), Protein 9g protein.