Grandma's Butter Cake and Caramel Frosting

CAKE:
3 cups cake flour
1 cup sweet butter
3 teaspoons baking powder
1 teaspoon salt
2 cups superfine sugar
4 large eggs
1 cup milk
1 1/2 teaspoons vanilla
1 teaspoon lemon extract
1/2 teaspoon almond extract

Preheat gas oven 350�F, electric 325�F. All ingredients should be room temperature. Grease and flour 2 (9-inch) round cake pans. Sift flour, add baking powder and salt. Set aside. On medium speed, cream butter and sugar, until light and fluffy. (Or 150 strokes by hand.) On medium speed, (or another 150 strokes) add 1 egg at a time. After 2 eggs add 2 tablespoons flour. Add flour mix alternating with the milk, ending with the flour. Add extracts. Place cake pan in middle of oven. Pans should not touch. Baking time approximately 35 minutes.

Caramel Frosting:
2 cups dark brown sugar
1 stick butter
3 to 4 cups confectioners sugar, sifted
8 to 10 tablespoons heavy cream

In a hot cast-iron skillet or heavy saucepan melt butter and brown sugar together on high heat, stirring until sugar is thoroughly melted. Transfer into mixing bowl and, using mixer on low speed, starting and ending with confectioners� sugar; alternately add heavy cream with vanilla, beating until frosting becomes spreadable. Spread on cooled cake.

Source of Recipe JoAnn Baylor, Owner Make My Cake, NYC