Caramelicious!

Holy deliciousness! When I moved back to TN, my cravings for caramel cake came back in full force. The home of my favorite source is now out of business, so I was left in a serious predicament. Thankfully, my marvelous godmother stepped up to the recipe challenge and delivered a truly delectable dessert. I actually prefer the cake in this recipe to the original obsession. Of course the crowning jewel is the icing. It will be hard not to eat the whole pot before icing the cake!

Caramel Cake

1 box white cake mix

1 c whole milk

1 stick butter, melted

3 large eggs

2 t vanilla

Grease 2 9-inch cake pans. Mix cake mix, milk, melted butter, eggs and vanilla on low speed for 1 minute. Scrape down sides. Beat another 2 minutes at medium speed. Divide batter between both pans and bake at 350 for 27-29 minutes. Cool on wire racks. This cake can be made into cupcakes or a sheet cake.

Caramel Icing

1 stick butter

½ c packed light brown sugar

½ c packed dark brown sugar

¼ c whole milk

2 c confectioners sugar, sifted

1 t vanilla extract

In medium saucepan, melt butter and sugar over medium heat until boiling (about 2 minutes). Add milk, stir and bring mixture back to a boil. Remove from heat. Add confectioner’s sugar and vanilla. Beat with wooden spoon until all lumps disappear. This could take a bit. Frost the cake.