Sweet Caramel Cake

Caramel Cake:

Preheat oven to 350 degrees. Lightly spray a 13×9″ cake pan with baking spray and dust with flour; set aside.

In a medium bowl, whisk together the flour, baking powder and salt; set aside.

In a large bowl, beat together butter and sugar at a high speed until light and fluffy (approximately 5 minutes). Add in the eggs one at a time, beating well after each addition. Add in vanilla, stirring to combine.

With mixer set at low speed, add in flour mixture in 3 batches, alternating with half-and-half, beating until smooth. Spread batter in prepared pan and bake for 25-30 minutes (or until toothpick inserted in center comes out clean).

Remove from oven and with a wooden spoon handle, poke holes throughout the warm cake. Pour 1 jar of the prepared caramel topping over the cake, allowing it to “fall” into the holes. Let the cake sit at room temperature, uncovered, for approximately 2 hours or until cake is cool and caramel is absorbed.

Cream Cheese Frosting:

In a large bowl, combine cream cheese and vanilla. Beat at medium-high speed until creamy (approximately 2 minutes). Add in powdered sugar, beating until smooth.

Spread over cooled cake and drizzle remaining jar of caramel on top. Drag a butter knife through the caramel topping to create desired design. Store tightly covered in the refrigerator for up to 5 days.