Caramel Cake with Caramel Nut Frosting

Ingridients

1/2 cup butter

1 1/4 cups white sugar

4 eggs

2 1/2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 teaspoon vanilla extract

3 cups white sugar

1 (12 fluid ounce) can evaporated milk

1 pinch salt

1/2 cup butter

1 teaspoon vanilla extract

1 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside.

Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla and beat until smooth.

Divide batter into three 8 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.

Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon vanilla and nuts. Beat until spreading consistency.