CLASSIC SOUTHERN CARAMEL CAKE

3 ½ cups sugar, divided

1 ¼ cups milk

½ cup (1 stick) unsalted butter, cubed

1 teaspoon vanilla

¾ teaspoon salt

Hot Milk Sponge Cake, or other vanilla cake, baked in two 9-inch cake pans and cooled

In a tall pot or saucepan, combine 3 cups of the sugar with the milk. Bring to a simmer over medium-high heat, stirring to melt the sugar. Reduce the heat to very low and keep warm.

In a small saucepan, spread the remaining 1/2 cup sugar in an even layer. Place over medium-low heat and cook, stirring as needed, until the sugar has melted and turned a deep amber color, 10 to 12 minutes. Immediately pour the sugar into the warm milk mixture. The mixture will bubble violently.

Increase the heat to medium and continue to cook, stirring as needed to prevent scorching, until the mixture reaches 234 to 240 degrees, about 10 minutes. Remove from heat and stir in the butter, vanilla and salt. Continue to stir until the butter has melted and fully incorporated into the caramel. Let sit until the caramel has cooled to 110 degrees, 30 minutes to 1 hour.

To frost the cake: Place 1/2 teaspoon of hot caramel in the center a cake stand or other platter to secure the cake. Place several small pieces of parchment or wax paper over the edges of the cake stand to catch any icing drips. Set one cake layer on the center of the stand, right side-up. Transfer the warm caramel to a stand mixer fitted with the paddle attachment and beat on mediumhigh speed until the caramel begins to lose its shine and starts to look slightly grainy and lightened in color, 12 to 15 minutes. Immediately pour one third of the frosting onto the bottom cake layer. Spread evenly and top with the second cake layer, bottom side-up. Pour half of the remaining frosting on top and spread evenly. Working quickly, frost the sides of the cake with the remaining caramel, adding decorative swirls if desired. Let sit at least 30 minutes to set before removing the parchment paper and serving. The caramel cake will keep up to 3 days, covered, at room temperature. Serves 12 to 16.

Per serving, based on 12, cake only: 301 calories (percent of calories from fat, 27), 5 grams protein, 50 grams carbohydrates, trace fiber, 9 grams fat (5 grams saturated), 83 milligrams cholesterol, 253 milligrams sodium.

Frosting: 308 calories (percent of calories from fat, 23), 1 gram protein, 58 grams carbohydrates, no fiber, 8 grams fat (5 grams saturated), 21 milligrams cholesterol, 110 milligrams sodium.

KATE WILLIAMS / SOUTHERN KITCHEN