3 1/2 cups all-purpose flour, sifted twice before measuring
2 tsp. baking powder
1 cup (2 sticks) butter, softened
2 cups sugar
6 eggs
1 cup milk
1 tsp. vanilla extract

Preheat oven to 325°F. Butter two (9-inch) layer cake pans and line the bottoms with parchment or waxed paper. Butter the waxed paper.

Sift flour with the baking powder and set aside.

In a large mixing bowl, cream butter until fluffy, then gradually add sugar, beating until creamy. Add eggs, one at a time, and beat in thoroughly. Add flour mixture alternately with milk, beginning and ending with the dry ingredients. Stir well after each addition, but do not over-mix. Stir in vanilla extract. Turn the batter into the prepared pans.

Bake at 325°F until the tops of the layers spring back when lightly touched, about 35 minutes.

When the cake is done, cool 10 minutes in the pans, and then turn out onto cake racks to cool completely.

CARAMEL FROSTING:

3 cups firmly packed brown sugar
2 cups milk
4 tbsp. (1/2 stick) butter
2 tsp. vanilla extract

Combine brown sugar and milk in a large saucepan. Bring to a boil and cook, stirring constantly, to soft ball stage (234 to 240°F on a candy thermometer). Remove from heat, add butter and vanilla, and beat at high speed until thick enough to hold to the cake when spread.

Note: If the frosting becomes too thick, beat in a few drops of hot water.

Spread the caramel frosting over one layer of the cake, top with the other layer and cover the top and sides of the entire cake with the remaining frosting.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Sherry Wright