Caramel Cake

Cake:

• 2 1/4 cup AP flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1 1/2 cup sugar
• 4 eggs
• 2 tsp vanilla
• 1/2 cup buttermilk
• 16 tbsp unsalted room temp butter  

In a large mixing bowl combine the first 5 ingredients. In a separate bowl, combine the next 3 ingredients.
Using a stand up mixer, add the flour mixture to the mixing bowl, then mix in the 16 tbsp of butter. You should be able to "see" the butter in the flour mixture. Then add 1/2 of the egg mixture to the flour, combine, then add the rest. Grease and flour two 9 inch pans. Pour the batter into the pans and bake at 350 for 20 minutes. Cool in pans for 10 minutes then remove to a cooling rack. Meanwhile, prepare the icing.

Icing:

• 1 stick of butter
• 1/2 tsp salt
• 2 cup dark brown sugar
• 1/2 cup heavy cream
• 1 tsp vanilla
• 2 1/2 cup powdered sugar
• 4 tbsp softened unsalted butter

In a medium pot at medium  high heat combine the first 3 ingredients. Heat until the edges start to bubble. Then add the cream and start whisking. Take it off the heat and add the vanilla.
In a large mixing bowl add the powdered sugar. Pour the hot caramel mixture over the powdered sugar and beat until light and fluffy. While it's still warm add the butter. Let it sit for just a minute, you don't want it too runny, then spread on the cake quickly!