1 pkg. yellow cake mix
Walnut halves

CARAMEL FROSTING:

2 c. light brown sugar, firmly packed
1 c. granulated sugar
2 tbsp. light corn syrup
1 c. light cream
1/4 c. butter or regular butter
1 1/2 tsp. vanilla extract

1. Make cake as package label directs for 2 (8 or 9 inch) layers. Cool completely on wire racks.

2. Make caramel frosting: in medium saucepan, combine brown sugar, granulated sugar, corn syrup, and cream.

3. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to boiling; boil, without stirring, to 236 degrees on candy thermometer, or until a little ball dropped in cold water forms a soft ball.

4. Remove from heat. Add butter, but do not stir. Cool to 110 degrees on candy thermometer, or until bottom of pan feels lukewarm.

5. Add vanilla. With wooden spoon, beat until frosting is creamy and barely holds its shape. Set pan in pan of hot water.

6. Put cake layers together with some of the frosting, then frost top and sides of cake. Decorate with walnut halves. Makes (8 or 9 inch) 2 layer cake.