PENZEY’S CARAMEL CAKE

l cup butter softened (2 sticks)
2 cups sugar
4 eggs
3 cups flour sifted
3 tsp. baking powder
l tsp. cinnamon
l/2 tsp. ground allspice
l/2 tsp. ground nutmeg
l/2 tsp. salt
l cup milk
l tsp. vanilla
Caramel Sauce:
l/2 cup butter
2 cups brown sugar
l/2 cup milk
Frosting:
l/2 cup caramel sauce
3 cups powdered sugar
l tsp. vanilla
l/8-l/4 cup milk
Heat oven 350. Grease & flour 9xl3″ pan. In big bown cream butter, add 2 cups sugar slowly, beat until fluffy. Add eggs one at a time beating after each addition. In separate bowl sift flour, baking powder, spices and salt together. Measure milk and add vanilla to it. Add flour mix and milk mix to the large bowl alternating between the flour and milk. Blend thoroughly after each addition. Pour batter into pan and spread evenly. Bake for 40 mins. Start checking for doneness after 30 mins. The middle should be firm and a pick in middle should come out clean. The cake should rise even with the pan or a bit above it.
Caramel Sauce: while cake is baking combine butter and brown sugar in saucepan and heat over med. Once the butter has melted and mixture is hot add miulk and stir well. Bring mix to boil and boil for l min. Remove from heat and divide into two equal portions, about l/2 to 3/4 cup each. Once you remove cake from oven let it sit for 5 mins. Using a fork poke the top of cake to make even pattern of holes. Slowly pour half of sauce over the top spreading it evenly. Some of the sauce will be absorbed into the holes. Let cake cool.
Frosting: in big bowl whip temaining caramel sauce with powdered sugar and vanilla. Slowly add the miulk, l/8 cup at a time. Beat to a ncie spreading consistencey. Spread over cooled cake.
Serves l2-l6