Caramel Cake And Icing - cooking recipe

Ingredients

16 tbsp. unsalted butter, softened
31/4 cups cake flour
1 tbsp. baking powder
1/2 tsp. salt
61/4 cups sugar
2 tsp. vanilla extract
4 eggs
11/4 cups milk
16 tbsp. salted butter
2 12-oz. cans evaporated milk

Preparation

1. Heat oven to 350\u00b0. Making sure all ingredients are at room temperature, grease two 9\" round cake pans with 1 tbsp. unsalted butter; dust with 11/2 tbsp. flour, tap out excess, and set aside. Sift flour, baking powder, and salt together; set aside. Beat remaining unsalted butter and 21/2 cups sugar in a bowl with an electric mixer until fluffy. Add vanilla and eggs one at a time, beating after each addition. Add flour mixture and milk alternately in 3 batches, beating smooth after each addition. Divide batter between pans. Bake until golden, 30-35 minutes. Let cool on a rack for 10 minutes; remove cakes; let cool completely. Slice tops off cakes to level them.

2. To make icing, cook remaining sugar and salted butter in a pot over high heat, stirring constantly, until light brown, 7-8 minutes. Carefully stir in evaporated milk; reduce heat to medium-low; cook, stirring constantly, until smooth, 8-10 minutes. Cook, stirring occasionally, until icing registers 240\u00b0 on a candy thermometer, about 11/2 hours. Remove from heat; beat with a wooden spoon until thick, glossy, and spreadable, 20-25 minutes. (A dollop dropped on a plate should ooze only slightly.) Ice bottom layer of cake; top with second layer and ice the outside. Chill cake until set.