SO EASY Caramel Cake Recipe

Some friends of ours introduced us to this delicious caramel cake the other night as we celebrated their 10th anniversary. Check it out.

Ingredients:
12 oz superfine sugar
½ teacup hot black coffee, or water
8½ oz plain flour
3 teaspoons baking powder
1 teaspoon salt
4 oz shortening
2 eggs (well beaten)
Two 9-inch diameter cake pans

Method
Preheat oven to 350° F .
Place 4 oz of the superfine sugar in a small, heavy saucepan, dissolve over gentle heat without stirring and boil steadily to a rich brown caramel. Slowly add the hot coffee or water and stir over low heat until all the lumps are dissolved. Pour this mixture into a measuring cup, leave to cool and add cold water until it equals 7½ fl oz.

Sift the flour with the baking powder and salt and set aside. Soften the shortening and beat in the remaining sugar; add the eggs, a little at a time, and beat thoroughly until light and fluffy. Stir in the flour alternately with the caramel mixture and then pour into the prepared tins. Bake for about 25-30 minutes or until cooked.
When the cake is cool, sandwich the halves, and coat, with Caramel Icing:

Easy Caramel Icing

1 1/2 cups brown sugar, packed
1/4 cup milk
2 tablespoons butter
1 teaspoon vanilla

In a saucepan, combine brown sugar, milk, and butter. Stirring constantly; bring to a boil and boil for 3 minutes. Remove from heat and add vanilla. Let cool to lukewarm. Beat until creamy and thick enough to spread. If too thick, add a little more milk or a small amount of cream.