Caramel Cake

Cream 1 cup softened butter with the granulated sugar for 3-4 minutes until light and fluffy, then beat in the eggs one at a time followed by the vanilla.

Whisk the flour with the baking powder, then add to the batter in three additions alternating with the whole milk, mixing just until smooth.

Divide the batter between the pans and bake for 25-30 minutes until a toothpick comes out clean, then cool completely on a wire rack.

For the frosting, melt 1/2 cup butter with the brown sugar and evaporated milk in a saucepan, bring to a boil, and cook for 5-7 minutes, stirring constantly, until thickened and glossy.

Let the caramel cool slightly until spreadable, then quickly frost between the layers and over the top and sides before it sets firm.