Caramel Butter Cake

Directions

1. 1
   In a large bowl, cream butter and sugar until light and fluffy.
2. 2
   Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. 3
   Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.
4. 4
   Pour into three greased and floured 9-in. round baking pans.
5. 5
   Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
6. 6
   Cut each cake horizontally into two layers.
7. 7
   For caramel sauce, melt brown sugar in a heavy skillet over low heat for about 25 minutes.
8. 8
   Remove from the heat; set aside.
9. 9
   In a heavy saucepan, combine the sugar, milk and egg yolks. Bring to a boil over medium heat, stirring constantly.
10. 10
    Add melted brown sugar. Cook and stir until a thermometer reads 238° (soft-ball stage).
11. 11
    Remove from the heat; stir in the butter and vanilla until the mixture is smooth and spreadable.
12. 12
    Place bottom layer on a serving plate, quickly top with 1/3 cup caramel sauce. Repeat layers 4 times. Top with the sixth cake layer. Dust cake with confectioners' sugar if desired.