Caramel Layer Cake

Cake:

• 1 1/2 cup sugar
• 1/2 sup butter softened
• 2 large eggs
• 1 large egg white
• 2 1/4 cup flour
  
• 2 1/2 teaspoons of baking powder
• 1/2 teaspoons salt
• 1 1/4 cup fat free milk
• 2 teaspoons vanilla
  

1. Beat the sugar and butter at medium speed for about 5 minutes or until well blended. Add eggs and egg white, one at a time beating well after each. Lightly spoon the flour into the measuring cups and combine with baking powder and salt. Mix well. Add the flour mixture into the sugar mixture alternately with the milk and the beginning and ending with the flour mixture.Stir in vanilla. Pour into cupcakes cups. (This is a cake recipe but I use it for cupcakes) For cake pour into 2 round cake pans and cook at 350 for 25 minutes. for cupcakes cook at 350 for 15 minutes then keep checking to see when they are nice and golden.

Frosting:

• 1 cup packed dark brown sugar
• 1/2 cup evaporated fat free milk
• 2 1/2 tablespoons of butter
• 2 teaspoons light colored corn syrup
• dash of salt
• 2 cups powdered sugar
• 2 1/2 teaspoons vanilla

1.Combine brown sugar and next 4 ingredients in a sauce pan. Bring to a boil over medium high heat stirring constantly. Reduce heat and simmer for 5 minutes, occasionally stirring. Remove from heat. Add powdered sugar and the vanilla and beat at medium speed until smooth and slightly warm. Cool 2 to 3 minutes. It will be slightly thin but it thickens as it cools. Now frost the cake!