BEST Old Fashion Caramel Frosting

This Caramel Cake with the best caramel frosting was a cake "I had to make!" (told by my family). Aunt Dot has a special cake that everyone LOVES. I mean... LOVES!!!! So I had to make this cake and thought it would be perfect for Thanksgiving. The trouble was that no one had it written down. Thank you, for Dot coming to the rescue! I was able to get her recipe. She told it to me. This recipe has been made many times, passed down by Dot's mother who made it often. Dot remembered it and made it every year. It was etched in memory. So, why write it down? Well, I got the full details on the Caramel Cake, a yellow cake with caramel frosting. Here it is.

Cake

Use Duncan Hines Butter Golden Cake Mix and follow directions

1. Duncan Hines Perfectly Moist Butter Golden Cake Mix

2. 3/4 cup water

3. 3 eggs (room temperature preferred)

4. 7 tablespoons melted butter

5. (optional) 1/2 cup sour creme

   Directions:

   Preheat oven to 350 degrees, and spray 8' pans with Pam's BAKING cooking spray.

   Mix cake mix, water, melted butter, 3 eggs and (optional) sour creme for about 4 minutes.

   Pour into cake pans and bake for 24-28 minutes.

   Test that the cake is done by inserting a toothpick in the center - it should come out clean.

   Keep in pans, cooling for 10 minutes, then transfer to wire rack. Make sure they are completely cool before frosting.

   
   

   Frosting

6. candy thermometer

7. 1 1/2 sticks of butter

8. 2 cups of sugar

1 1/2 cups of Evaporated milk (one can of PET brand evaporated milk).

1. Melt butter in a pan - a large skillet or a dutch oven, Make sure there is plenty of room for it to "grow" because it will. Slowly add 2 cups sugar. cook over medium heat for about 3-8 minutes. It should be a light tan color, very pale golden brown (NOT the caramel color yet!)

2. Slowly pour in Evaporated milk. -not too quick or it will boil over. Keep stirring, even if chunks of sugar harden in the cool milk, keep stirring and press the chunks out. They will dissolve.

3. Use a candy themometer. Keep bubbling the mixture at a light boil and stir as to not let it boil over. cook until it has reduced and is thick and creamy. It will now be a caramel color. Make sure it reaches the soft boil stage. Let it cool a bit, warm but not hot. Warm, but not totally cool.

4. Frost the cake!

5. Enjoy!!!!