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(better made a day ahead of serving)
1 box D.H.'s yellow cake mix
1 c. whole milk
1 stick butter, melted
3 lg. eggs
2 tsp. vanilla extract
1/2 tsp. butter extract
Mix by directions on cake mix box, and bake in layers (I make 3 layers), being careful not to overbake. Let cool and frost with warm caramel frosting.
Quick Caramel Frosting: (this is the recipe in the cookbook, but I always make 1 1/2 recipes for each 3-layer cake - it needs it, IMO)
1 stick butter
1/2 c. packed lt. brown sugar
1/2 c. packed dark brown sugar
1/4 c. whole milk
2 c. confectioners' sugar, sifted
1 tsp. vanilla
Place butter and sugars in heavy saucepan over medium heat. Stir and cook until boiling, about 2 min. Add in the milk and stir; bring back to a boil. Remove from heat and add in conf. sugar and vanilla. Beat w/ wooden spoon until smooth.
Use while still warm or the frosting will get hard.
1 box D.H.'s yellow cake mix
1 c. whole milk
1 stick butter, melted
3 lg. eggs
2 tsp. vanilla extract
1/2 tsp. butter extract
Mix by directions on cake mix box, and bake in layers (I make 3 layers), being careful not to overbake. Let cool and frost with warm caramel frosting.
Quick Caramel Frosting: (this is the recipe in the cookbook, but I always make 1 1/2 recipes for each 3-layer cake - it needs it, IMO)
1 stick butter
1/2 c. packed lt. brown sugar
1/2 c. packed dark brown sugar
1/4 c. whole milk
2 c. confectioners' sugar, sifted
1 tsp. vanilla
Place butter and sugars in heavy saucepan over medium heat. Stir and cook until boiling, about 2 min. Add in the milk and stir; bring back to a boil. Remove from heat and add in conf. sugar and vanilla. Beat w/ wooden spoon until smooth.
Use while still warm or the frosting will get hard.