Caramel Cake

This recipe is just for the caramel icing. There was a sweet lady at our church, who has passed away now, that always made a caramel cake and brought to church pot lucks. I always would rave about her cake. It was soo good. One day she gave me her recipe for the caramel icing. I finally made it this weekend, and although it was good, I don't think it was as good as Mrs. Florence's. And that's OK...



Caramel Icing

3/4 cup butter
1 cup light brown sugar
1/2 cup dark brown sugar
1/4 tsp salt
1/3-1/2 cup evaporated milk
1 one lb. box 10X sugar plus 1 additional cup
1 tsp. vanilla flavoring
1 tsp. almond flavoring

Melt butter in saucepan. Add brown sugars and salt. Cook over low heat for 2 minutes, stirring constantly. Add milk, continue stirring until it comes to a boil. Remove from heat, add 10X sugar; beat well. Add flavorings. Thin with more milk if necessary. Put in pan of warm water to keep consistancy and work quickly when frosting cake. This recipe will frost 1 (3 layer) cake.

You can make your cake from scratch or just use a cake mix. I used the butter cake mix and made 3 layers.