Yellow Cake with Caramel Icing

Unfortunately, making a yellow cake from scratch is becoming a lost art. This traditional Southern cake is one I hope everyone tries. It really is delicious.

Cake:

3 cups all-purpose flour

2 cups sugar

1 tablespoon baking powder

½ teaspoon salt

1 ½ cups milk

½ cup butter, softened

2 large eggs

1 ½ teaspoons vanilla extract

Caramel icing:

1 pound firmly packed light brown sugar

3 tablespoons all-purpose flour

cup cold water

½ cup butter

1 pound powdered sugar

1 teaspoon vanilla extract

To make the cake: Preheat the oven to 350 degrees. Grease and flour two 9 x 1 ½-inch round cake pans and set aside. In a large bowl add the flour, sugar, baking powder, and salt, stirring to combine. Add the milk and butter and beat with an electric mixer on low speed for 2 minutes. Add the eggs and vanilla and beat on high speed for 2 more minutes. Pour into the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Remove from the oven and cool 10 minutes. Remove from the pans and allow to cool completely before icing.

To prepare the icing: In a large saucepan mix the brown sugar, flour, water, and butter. Place over medium heat and bring to a boil to dissolve the brown sugar. Reduce the heat to low and cook until the temperature registers 234 degrees on a candy thermometer, stirring occasionally until a soft ball forms. Remove from the heat and let stand 10 minutes without stirring. Add the powdered sugar and vanilla, beating until the mixture reaches a spreading consistency. One tablespoon of hot water may be added if the icing becomes too stiff. Frost the top and sides of each cake layer.

Makes 1 cake or 16 servings.