The Real Deal - Old Fashioned Caramel Cake (Moist Yellow Cake and Browned Sugar Caramel Fudge Icing)

Moist Yellow Cake

1 cup butter (room temperature)
2 cups sugar
4 eggs (room temperature)
3 cups sifted self-rising flour (White Lily)
1 cup of whole milk (room temperature)
1 teaspoon pure vanilla
1/2 teaspoon butter flavoring
Preheat oven to 350 degrees. Grease and flour (3) 8 inch cake pans. Using a mixer, cream butter until fluffy.
Add sugar and continue to cream for about 7 minutes. Add eggs one at a time. Beat well after each egg is added. Add flour and milk (alternating to creamed mixture), beginning and ending with flour. Add vanilla and butter flavoring to mix; until just mixed. Divide batter equally into three cake pans. Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake. Bake for 25 – 30 minutes (depending on your oven) until done. Cool in pans for 5 – 10 minutes. Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
Once cooled, you are ready to assemble your cake.
Here’s a little trick to add moisture into your layers: Combine 1 cup of sugar and 2 cups of water. Bring to boil and boil for approximately 3 minutes. Let cool. Pour liquid into a spray bottle or pouring bottle.
Cake assembly:
Unwrap first layer and using a serrated knife, level off the top of your cake.
Place layer onto your dish. Take a straw and poke holes into the layer. Using your spray bottle, spray top of
layer several times; enough to give it a little moisture. Be careful – don’t add too much. Add a layer of frosting to your bottom layer. Repeat on second and third layers. Frost the sides.

Caramel Icing

2-1/2 cups sugar
1 slightly beaten egg
1 stick butter
3/4 cup milk
1 teaspoon vanilla
Melt 1/2 cup sugar in an iron skillet until brown (not burned) and runny. Mix egg, butter, remaining 2 cups sugar, and milk in a saucepan, over low flame until butter melts. Turn up to medium heat; add browned sugar; cook until it reaches a soft ball stage. Remove from heat and allow to cool. Add vanilla. Beat until right consistency to spread on a cake.