Butterscotch Cake with Caramel Icing

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Ingredients:

• 2 Cups Brown Sugar
• 1/2 Cup Butter
• 1 teaspoon vanilla
• 2 Eggs
• 2 Cups Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoon salt
• 1 Cup Buttermilk

Directions :

Preheat oven to 350 degrees. Grease and flour (or line with parchment) two 9″ or three 6″ round pans.

Cream the butter and sugar with an electric mixer on medium until fluffy. Add vanilla, then add eggs one at a time, beating on low just until they are mixed in.

In a separate bowl, sift together the flour, baking soda, baking powder and salt. Starting with the flour mixture, add the flour and the buttermilk (alternating one then the other) into the sugar/egg mixture on low speed. When everything is mixed in, scrape down the bowl by hand.

Pour batter into the pans and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.

Cool before frosting.

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