Bobby's Caramel Cake - Paula Deen

***Caramel...Butter...Fluffy Cake Layers...Decadent Filling...Pecans...Paula Deen...Need I say more??? Haha.

I recently made this cake for a co-worker's birthday. He printed this recipe out for me a long time ago, so I decided to surprise him with it on his big day. The results were nothing short of scrumptiously decadent! The cake came out fluffy and perfect. The caramel filling added a beautifully warm taste, and the frosting was the perfect sweet addition.

Next time I make this cake, I think I'll wait to make the frosting right before adding it to the cake. I noticed that it started to harden pretty quickly. After reading the reviews, I realized a lot of people were having this problem. One solution might be to decrease the amount of confectioner's sugar in the frosting. I ended up adding a little extra cream.

Overall, the taste was amazing. I can't think of a better way to top this cake off than with pecans...they were divine. This cake was completely gone by the end of the day! Paula never fails to impress with her DELICIOUS cake recipes!***

Ingredients:
For the cake:
1 cup (2 sticks) butter, at room temperature
2 cups granulated sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
For the filling:
1 cup (2 sticks) butter
2 cups packed light brown sugar
1/4 cup milk
1 teaspoon pure vanilla extract
For the frosting:
1/2 cup (1 stick) butter
1 cup packed dark brown sugar
1/3 cup heavy cream, or more if needed
1 (16-ounce) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped nuts, optional

Directions:
For the cake:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.

For the filling:
While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

*Cook's Note: As I stack layers together, I stick them with toothpicks to prevent cake from shifting.

For the frosting:
Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Just be sure to add cream is small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.

Source: Paula Deen - www.foodnetwork.com