2 1/2 cups self-raising flour
2 1/2 tsp baking powder
1 tsp salt
1/2 cup unsalted butter -- softened
1 1/3 cups sugar 3 large eggs
1 cup Caramel
1 cup water
Frosting: 2 cups light brown sugar -- firmly packed
1/2 cup heavy cream 6 Tbsp unsalted butter -- softened
2 1/2 cups confectioner's sugar -- sifted
Preheat oven to 190. Grease and lightly flour two 9x2 inch round cake pans. Line the bottom with parchment paper. Mix the caramel and water together, until blended. In a medium bowl, sift together the flour, baking powder, and salt. Set aside. In a mixing bowl, using medium speed of electric mixer, cream the butter and sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in thirds, alternating with the caramel mixture, beating after each addition until smooth. Divide the batter between the prepared pans and bake for 30-35 minutes, or until a cake tester comes out clean. Let cake cool in pans for 10 minutes. Remove from pans and cool completely on a wire rack. To make the frosting: In a heavy-bottomed saucepan, place the brown sugar, cream and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 5 minutes without stirring. Remove from heat and let cool for about 20-30 minutes. Add the confectioner's sugar and beat with an electric mixer until the frosting is perfectly smooth. If frosting is too thick, beat in a bit more heavy cream 1 TBSP at a time
