Exquisite Southern Caramel Cake

Ingredients:

• 1 cup (2 sticks) butter
• 2 cups sugar
• 4 eggs
• 3 cups self-rising flour
• 1 cup buttermilk
• 2 teaspoons vanilla extract

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit. Grease three 9-inch cake pans and optionally line them with parchment paper.
2. In a large bowl, beat the butter until light and fluffy. Gradually add the sugar and beat for approximately 5 minutes until well combined.
3. Add the eggs one at a time, mixing well after each addition.
4. Alternately add the flour and buttermilk to the mixture, beginning and ending with the flour. Mix well after each addition.
5. Stir in the vanilla extract until evenly incorporated.
6. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Southern Caramel Frosting

Ingredients:

• 2 cups sugar
• 1 cup buttermilk
• ½ cup Crisco
• ½ cup butter
• 1 teaspoon baking soda

Instructions:

1. In a 3-4 quart cast iron Dutch oven, combine all the ingredients.
2. Swirl the pan occasionally to keep the ingredients moving. Cook until the mixture reaches the softball stage (235º – 245ºF) on a candy thermometer or forms a soft ball when dropped into a cup of cold water.
3. Remove the mixture from heat and beat vigorously with a wooden spoon until creamy and spreadable.

Cold Water Test:

If you don’t have a candy thermometer, perform the cold water test:

• Drop a small amount of the caramel mixture into a bowl or cup of cold water.
• Allow it to cool for a few seconds, then attempt to shape it into a ball with your fingers.
• If the caramel is too soft and cannot be formed into a ball, return the mixture to the heat and continue cooking until it reaches the desired consistency.