Caramel Cake

This cake is AMAZING! It can easily be served as cupcakes also. This is a Paula Deen recipe called Bobby's Caramel Cake. It actually says to make your own cake mix, but we tried this and it didn't turn out well the first time. Maybe it was us, maybe it was the recipe, but the second time we made it with a boxed cake mix, it was delicious!

1 box french vanilla cake mix with needed ingredients (eggs, oil, water)

Filling:
2 sticks butter
2 c. packed light brown sugar
1/4 c. milk
1 tsp vanilla

Frosting:
1 stick butter
1 c. packed dark brown sugar
1/3 c. heavy cream (more if needed)
1 16 oz. box powdered sugar
1 tsp vanilla

Optional for garnishing: Chopped pecans

Mix cake mix ingredients according to box and bake in 2 round cake pans. Be sure to Pam it and flour the pans to prevent sticking.

For the filling:

While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.

Remove cake layers from oven and allow cake 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 half of filling mixture on cake layer. Top with second layer, repeat process.

For the 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 powdered 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 too thick. Just be sure to add cream is small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.

*Personal note: Store in airtight container until ready to serve. I like to make cakes and cupcakes 1 day ahead of time and store in an airtight container. It seems to make it more moist.