This is a great cake and the caramel frosting just makes it so good! I have made this cake for years and it never lasts long.1/2 cup butter or margarine, softened 1 1/4 cups sugar 3 large eggs 1/3 cup evaporated milk (you will need a 12 oz. can if you make the frosting below) 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt Cream butter and sugar with mixer. Add eggs, milk and vanilla and continue mixing. Mix in flour, baking powder and salt. Pour into two 9 inch greased or sprayed cake pans or one 9 x 13 pan. Bake in preheated 350 degree oven 20 – 25 minutes for round pans and 30 to 35 minutes for 9 x 13 pan. Penuche Frosting 2 cups brown sugar 1 cup white sugar 2/3 cup evaporated milk (you will have enough left from cake for frosting) 1/2 cup butter or margarine 2 tablespoons light corn syrup 1/2 teaspoon salt 2 teaspoons vanilla Combine all ingredients except vanilla. Bring to a boil, stirring to keep from burning. Boil one minute. Remove from stove and add vanilla. This is a hard frosting to work with because you don’t use the confectionery sugar in this recipe. It is a very old recipe and I think it is much better than the one with confectionery sugar. You have to let it cool until it gets to a consistency where you can spread it without it running off the cake. It can take as long as an hour cooling time. Also, if it gets too thick just add a little milk to thin it. This is great on cinnamon rolls, too. If you are making this for the first time, you might want to use a 9 x 13 cake pan to make the cake. Enjoy! Don’t Forget to Pin! If you like this cake, you might also like my recipe for Chocolate and Caramel Walnut Cake. Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss notification of new tips and recipes when they come out! You will be notified first of anything new on our site. Your e-mail will not be shared with anyone. We have over 23,000 e-mail subscribers and they are always the first to know about any new posts. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder. Feel free to “share” with your friends by clicking on the Facebook, Pinterest or Twitter buttons at the bottom of each post. You can print by clicking on the green printer icon below.