Place butter, brown sugar and salt in a saucepan. Heat, stirring until the brown sugar is well dissolved. Add milk and continue stirring until well blended. Let bubble (at an easy boil) for about 4 minutes stirring constantly. Set hot mixture aside to cool for several minutes. Using mixer, add confectioner's sugar and vanilla. It will turn lighter and caramelize. When desired consistency, ice the cake, placing some of the icing between layers. You can use a box of yellow or white cake mix of your choice but is best as a 3-layer cake. (I wrote this maybe 40 years ago while watching my Aunt Carolyn, who never used a recipe!)
Family recipe, so no links:
Caramel Cake Icing
2 Sticks Butter
1 (16 oz) box of light brown sugar
1/4 teaspoon salt
2/3 cup evaporated milk
2 cups sifted confectioner's sugar
2 teaspoons pure vanilla extract
Place butter, brown sugar and salt in a saucepan. Heat, stirring until the brown sugar is well dissolved. Add milk and continue stirring until well blended. Let bubble (at an easy boil) for about 4 minutes stirring constantly. Set hot mixture aside to cool for several minutes. Using mixer, add confectioner's sugar and vanilla. It will turn lighter and caramelize. When desired consistency, ice the cake, placing some of the icing between layers. You can use a box of yellow or white cake mix of your choice but is best as a 3-layer cake. (I wrote this maybe 40 years ago while watching my Aunt Carolyn, who never used a recipe!)
thank you so much, Kelly. Will make this tomorrow after we finish the apple pie I made.