:cake: Caramel Layer Cake

🥘 Ingredients

• cake flour 1 Tbsp
• packed light brown sugar 1 cup
• butter 7 Tbsp
• egg substitute ½ cup
• cake flour 2 cups
• baking powder 1 tsp
• baking soda ½ tsp
• salt ¼ tsp
• milk 1 cup
• dark brown sugar ½ cup
• butter 3 Tbsp
• vanilla extract 1 tsp
• salt 0.12 tsp
• sweetened condensed milk 14 oz%can

1. 1

   Preheat oven to 350°F. Coat two 8-inch round cake pans with cooking spray; line bottoms with wax paper. Lightly coat wax paper with cooking spray; dust pans with cake flour and set aside.
2. 2

   In a large mixing bowl , place packed light brown sugar and softened butter . Beat with a mixer at medium speed for 3 minutes until well blended.
3. 3

   Add egg substitute to sugar mixture; beat well.
4. 4

   In a separate bowl , combine cake flour , baking powder , baking soda , and salt , stirring well with a whisk .
5. 5

   Add flour mixture to sugar mixture alternately with milk , beginning and ending with flour mixture.
6. 6

   Spoon batter evenly into prepared pans and sharply tap pans on counter to remove air bubbles.
7. 7

   Bake at 350°F for 25 minutes until cake tester comes out clean.
8. 8

   Cool in pans for 10 minutes on a wire rack . Remove from pans; peel off and discard wax paper. Cool cakes completely on wire rack.
9. 9

   For frosting: In a saucepan , combine dark brown sugar , butter , vanilla extract , salt , and sweetened condensed milk over medium heat; bring to a boil. Cook for 2 minutes or until thickened, stirring constantly.
10. 10

    Place 1 cake layer on a serving plate , spread with 1/3 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.