My mom use to make this for Christmas when I was little and I couldn't wait to dig into it. Now my grand kids and great-grand kids love it. It has turned into a holiday favorite because the icing is a brown-sugar fudge.
Yellow Cake
3/4 cup softened butter
1 cup milk
2 cups sifted all-purpose flour
2 3/4 tsp baking powder
1/4 tsp salt
4 eggs
2 cups sugar
1 tsp vanilla extract
Heat the oven to 325 F. Grease and flour 2 9-inch round cake pans. Combine the butter and milk in a small saucepan and cook over low heat until the butter melts. Stir well and let cool to room temperature.
Sift the flour, baking powder, and salt. In a large bowl, combine the eggs and sugar and beat well at high speed until light yellow. Stir in the flour mixture into the eggs just until the flour mixture disappears. Add the cooled milk and vanilla, and stir well. Divide the batter between the prepared pans. Bake for 25 to 30 minutes until golden brown. Cool
Caramel Icing
1 one pound box light brown sugar
1/2 cup butter
7 tbsp evaporated milk
1 tsp vanilla extract
In a heavy saucepan, combine the brown sugar, butter, evaporated milk and vanilla. Bring to a boil. Stir well and adjust the heat so that the frosting boils and bubbles gently for 7 minutes. Remove from heat and let cool for about 5 minutes. Beat with a wooden spoon until the mixture thickens. Spread on cake quickly as the mixture will harden. If the mixture becomes to hard to spread, add a spoonful or 2 of evaporated milk and warm gently over low heat. ENJOY
decorate with walnuts or pecans
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