solid vegetable shortening (for greasing the pans)
flour (for dusting the pans)
1 pkg. plain white Duncan Hines cake mix
1 c. whole milk
8 tbsp. (1 stick) butter, melted
3 large eggs
2 tsp. pure vanilla extract

Place a rack in the center of the oven and preheat the oven to 350°F. Generously grease cake pan with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside. Place the cake mix, milk, melted butter, eggs and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended.

Divide the batter between the prepared pans or pan. Smooth batter out with the rubber spatula. Place the pan or pans in oven.

Bake the cake until golden brown and springs back when lightly pressed with your fingers, 27 to 29 minutes. Remove the pans from oven and place on a wire rack to cool for 10 minutes. Allow cake to cool completely, 30 minutes or more.

Meanwhile, prepare the Quick Caramel Frosting. Frost top and sides if a double layer or if sheet cake, punch holes in cake and pour icing on cake and spread. Let icing set and serve.

Quick Caramel Frosting:

8 tbsp. (1 stick) butter
1/2 c. packed light brown sugar
1/2 c. packed dark brown sugar
1/4 c. whole milk
2 c. confectioners sugar, sifted
1 tsp. pure vanilla extract

Place the butter and brown sugars in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk and stir and bring the mixture back to a boil, then remove the pan from the heat. Add the confectioners sugar and vanilla. Beat with a wooden spoon until the frosting is smooth. Use immediately (while still warm) to frost the cake or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.