2 1/2 c. all-purpose flour
3/4 tsp. baking soda
3/4 tsp. salt
1 c. butter, softened
2 c. sugar
1 tsp. vanilla extract
3 eggs
1 c. buttermilk

CARAMEL FROSTING:

1/2 c. butter
1 c. firmly packed dark brown sugar
1/2 c. milk
1 tsp. vanilla extract
About 4 c. powdered sugar

Preheat oven to 350 degrees. Generously grease and flour 2 (9 inch) round cake pans. In a medium-size bowl, mix flour, baking soda and salt. In a large bowl, cream butter. Gradually add sugar and vanilla, beating until mixture is fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with buttermilk.

Divide batter evenly between prepared pans. Bake in preheated oven about 30 to 35 minutes or until a wooden pick inserted into center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans; cool completely. Prepare Caramel Frosting. Spread about 1/3 of frosting between layers. Frost sides and top of cake with remaining frosting. Makes 1 (9 inch) 2 layer cake.

CARAMEL FROSTING: In a medium-size saucepan, melt butter. Stir in brown sugar and milk. Bring to a boil and simmer 5 minutes, stirring constantly. Remove from heat. Add vanilla. Gradually beat in powdered sugar until frosting reaches spreading consistency. Use while still warm; cooled frosting is stiff and hard to spread.