Preparation:
Preheat oven to 350~F. Generously grease and flour 2 9 inch round cake pans.
In a medium size bowl, mix flour, baking soda and salt. In a large bowl,
cream
butter. Gradually add sugar and vanilla, beating until mixture is fluffy.
Add
eggs, one at a time, beating well after each addition. Add flour mixture
alternately with buttermilk. Divide batter evenly between prepared pans.
Bake
in preheated oven about 30 to 35 minutes or until a wooden pick inserted
into
center comes out clean. Cool in pans on a wire rack 10 minutes. remove form
pans; cool completely. Prepare caramel frosting. Spread about 1/3 of
frosting
between layers. frost sides and top of cake with remaining frosting.
CARAMEL FROSTING:
In a medium sized saucepan, melt margarine. Stir in brown sugar and milk.
Bring to a boil and simmer 5 minutes, stirring constantly. Remove from heat.
add vanilla. Gradually beat in powdered sugar until frosting reaches
spreading
consistency. Use while still warm. |
