Minny’s Caramel Cake

Preheat oven to 350ºF.

In the bowl of a stand mixer, add the butter, brown sugar and white sugar and cream until well-combined. Add the eggs one at a time, mixing well between each addition. Add the molasses and mix until combined. With the mixer on low speed, add the cream, oil and milk and mix until well-combined. Add the flour, baking powder, baking soda and salt and mix until just incorporated. Distribute evenly between 2 greased and floured 8-inch round cake pans. Bake for 25-30 minutes or until an inserted toothpick comes out clean. Allow to cool.

To make the lovely frosting—and I really think that I want to take a bath in this stuff—combine the brown sugar and cream in a pot. Stir over medium high heat until it starts to boil. Allow to boil, without stirring (this is the hard part for me) until the temperature reaches about 210ºF (about 7-10 minutes). Remove from heat and stir in the butter and the vanilla. Allow to cool until thickened. Pour half the caramel over the first layer, stack the second layer on top and then pour the rest over that.