Caramel Cake With Caramel Frosting

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 2/3 cups plain flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 eggs, separated
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter
• 1 1/2 cups firmly packed dark brown sugar
• 1/2 cup milk
• 4 cups icing sugar

Recipe

• 1 preheat oven 180°c (approx 350°f).
• 2 butter and flour three 9 inch square baking pans.
• 3 tap out any excess flour and set aside.
• 4 in a medium bowl, combine the flour, baking powder, and salt, and mix well.
• 5 in a large bowl, beat the butter and sugar together until light and fluffy, then beat in the egg yolks, one at a time.
• 6 alternately add the dry ingredients and milk to the batter, beginning and ending with the dry ingredients.
• 7 in another large now, beat the egg whites until stiff, glossy peaks form then gently fold them into the batter.
• 8 stir in the vanilla.
• 9 scrape the batter into the prepared pans and bake for 20 to 30 minutes, or until a cake tester inserted in the center of each layer comes out clean.
• 10 let cool completely in the pans.
• 11 to make frosting.
• 12 in a large, heavy saucepan, melt the butter over low heat.
• 13 add the brown sugar and milk and stirring; bring the mixture to a boil.
• 14 remove from the heat and let cool.
• 15 gradually stir in the caster sugar until well blended and very smooth.
• 16 run a knife around the edges of each cake layer and un-mould onto wire racks.
• 17 stack the layers on top of each other and spread the frosting over the top of each layer then all around the sides with a knife.