Ingredients
Directions
- 1
In a stand/handheld mixer, cream together butter, sugars and caramel until creamy. Add vanilla and eggs one at a time, mixing well after each addition. Add dry ingredients 1/3 at a time, mixing until no flour streaks remain. Finally, fold in milk to soften the batter.
- 2
Divide cake batter between two greased 8-inch round pans lined with parchment. Bake at 180 degrees for 30 minutes. Remove from pan and let cool completely on a wire rack.
- 3
In a stand/handheld mixer, beat the butter and caramel on high until creamy before beating in sifted icing sugar and vanilla until fluffy peaks form.
- 4
Spread 1/3 of the frosting evenly onto one cake. Add a layer of caramel sauce in the middle then place the second cake above. Spread remaining frosting on the top and sides of the cake and decorate with melted caramel sauce and fudge.
