Old-Fashioned Moist Caramel Frosting Cake

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch cake pans.

In a large bowl, cream together the sugar and butter until light and fluffy.

Beat in the eggs one at a time, making sure each egg is incorporated well before adding the next.

Sift together the flour and baking powder, add these dry ingredients to the butter mixture alternately with the milk, beginning and ending with the flour mixture.

Stir in the vanilla, then pour the batter equally into the prepared pans.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then remove from pans and let them cool completely on a wire rack.

In a heavy-duty saucepan, melt the butter over medium heat.

Stir in the brown sugar and bring the mixture to a boil.

Reduce the heat to low and stir in the milk. Return to a simmer and cook for 2 minutes.

Remove from heat and let the mixture cool before stirring in the confectioners' sugar and vanilla until smooth.

Frost the cooled cake layers, and stack them on each other.

Let the cake sit for a few hours for the frosting to set, then cut it into slices and serve.