Yellow Cake with Carmel Icing

Yellow Cake
2 ½ cups sifted flour 1 teaspoon salt
1 ⅔ cups sugar 3 eggs
⅔ cup butter (room temperature) ½ cup milk
¾ cup milk 1 teaspoon vanilla
3 ½ teaspoons baking powder
Mix sugar and butter, then add eggs one at a time and mix after each egg, add baking powder
and salt, mix. Then add flour and pour ¾ cup milk, mix. Add vanilla, then add remaining milk.
Mix for another 2 minutes until the batter is fluffy.
Pour into a 9 x 13 baking pan and spray with cooking spray with cooking spray. Bake in a 350
degree oven for 30 minutes or until a wooden toothpick comes out clean. Do not overbake.
Caramel Icing
1 stick butter
1 heaping cup of packed light brown sugar
6 tablespoons evaporated milk
1 teaspoon vanilla
1 cup powdered sugar
While your cake is baking; place the stick of butter into a medium saucepan and melt. Add the
brown sugar to the melted butter and bring to a boil, whisking the entire time. Once the mixture
comes to a boil; add the evaporated milk and bring back to a boil and as you continue to whisk,
allow to boil for 1 minute. Remove from heat and stir in the vanilla. Set aside to cool.
Once the cake is finished baking, cool for 15 minutes. To complete the icing; stir in the
powdered sugar to the caramel mixture and whisk until smooth. Pour icing over the cake and
spread evenly. Cool and enjoy.
This is my favorite caramel icing recipe and I have been making this for years. The
original recipe came from our extended family, Molly Painter. Growing up we would have
caramel cake with sliced bananas over it and it was delicious. I hope you would consider
making it for your family.
Blessings,
Terri