Caramel Cake

1 cup (2 sticks) butter,at room temperature
2 cups granulated sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract

For the Filling:

1 cup (sticks) butter
2 cups packed light brown sugar
1/4 cup milk
1 teaspoon pure vanilla extract

For the Frosting:

1/2 cup (1 stick) butter
1 cup packed dark brown sugar
1/3 cup heavy cream,or more if needed
1 (16-ounce) box of confectioners sugar
1 teaspoon pure vanilla extract
1 cup chopped nuts,optional

Direction for cake: Preheat oven to 350 degrees F.Grease and flour 3 (9 inch) baking pans.
Using an electric mixer,cream butter until fluffy.Add granulated sugar and continue to cream well for 6-8 minutes.Add eggs 1 at a time,beating well after each addition.Add flour and milk alternately to creamed mixture,beginning and ending with flour.Add vanilla and continue to beat until just mixed.Divide batter equally among prepared pans.Level batter in each pan by holding pan 3 or 4 inches above counter dropping it flat onto counter.Do this several times to release air bubbles and assure you of a more level cake.Bake for 25 minutes or until golden brown.

For Filling:While cakes are baking,in a saucepan,combine butter,brown sugar,and milk.Cook and stir over medium heat for 3-5 minutes.Remove from heat and stir in vanilla.

Bake to cakes.Remove cake layers from oven and allow cakes to remain in pans as you prepare to stack and fill.Remove first layer and invert onto cake plate.Pierce cake layer with a toothpick over entire surface.Spread 1/3 of filling mixture on cake layer.Top with a second layer(cake)repeat process.Top with last layer and repeat process again.

(cake Notes)As I stack layers together,I stick them with toothpicks to prevent cake from shifting.

For Frosting:Melt butter in a saucepan over medium heat and stir in brown sugar and cream.Bring to a boil,and transfer to a mixing bowl.Add confectioners sugar and vanilla.Beat with a handheld electric mixer until it reaches a spreading consistency.At this time it may be necessary to add a tablespoon of heavy cream,or more,if frosting gets to thick.Just be sure to add cream in small amounts because you can always "add to"but you can't take away.Frost cake and sprinkle to with chopped nuts,if desired.

(Thanks for sharing with us Linna!)