Ingredients

cake3 cups plus 3 tablespoons sifted all – purpose flour plus flour for dusting cake pans1 tsp salt3 cups sugar3 sticks unsalted butter1 cup water1 tsp soda½ cup buttermilk3 eggs1 tsp vanillafrosting4 cups granulated sugar1 stick butter1 cup heavy creamdash of salt3 teaspoons vanilla

Instructions cake

preheat oven to 340butter and flour two 10 -inch cake panssift 3 cups plus 3 tablespoons flour and salt into large bowladd sugar and whisk until blendedcombine butter and water in a saucepanbring to a boil and pour over the flour and sugar whisk until blendedadd the soda buttermilk eggs and vanilla and whisk until well blended and smoothpour into greased and floured baking pansbake for 25 -30 minutes checking cake after about 16cake is done when tester comes out clean but be careful not to overcookremove pans from oven and allow to cool on a rack for 20 minutes then turn layers onto parchment covered racks to cool completelycaramel frostingnote–  you will have two pots going while making this frosting so have everything ready to go and have a large hot padin large saucepan place 3 ½ cups sugar butter cream and a dash of salt cook on medium until almost to a rolling boil then pour in sugar syrup that you are making in another skilletat the same time in a small skillet put ½ cup sugar and melt on medium until it becomes an amber color you don’t stir this sugar but you will need to shake the skillet every few minutes to help distribute the sugar this is the sugar syrup that you will pour into the saucepanonce you pour in the syrup cook on medium to medium – high stirring constantly until almost soft ball stage or 332 on thermometerremove pot from heat stir in vanilla and let cool for about 20 minuteseither transfer to large stand mixer and beat on medium speed or use hand mixer on medium and whip until it becomes frosting consistency 20-25 minif frosting sets too quickly or gets too thick you can add a little additional cream.

Credit: cooking-all.com