Scratch Buttermilk Caramel Cake

1 Hear my cry, O God, listen to my prayer; 

2 from the end of the earth I call to you when my heart is faint. Lead me to the rock that is higher than I, 

3 for you have been my refuge, a strong tower against the enemy.  - Psalm 61:1-3

Dry ingredients 

2 c AP Flour 

2 3/4 t Baking powder

1/2 t Salt

Whisk together and set aside.

Wet ingredients 

1 1/2 sticks Butter

2 c Sugar

1 t Vanilla 

4 Eggs

1/2 c Buttermilk

1/2 c Milk

On medium heat, heat the milks and butter together until butter melts.

Stir well and let cool.

Beat the sugar and eggs together with a electric mixer and set aside.

Stir the dry ingredients into the egg mixture.

Add the cooled milk mixture and stir well.

Grease 3 (9 inch) cake pans.

Divide batter equally.

Bake in a preheated 325 degree oven for 30 minutes.

Cool in pan 5 minutes, then remove to a rack and cool another 5 minutes.

Caramel frosting

2 c light brown sugar

1/2 c butter

7 T Pet milk( evaporated milk)

1 t vanilla

Combine ingredients and lightly boil over medium heat, cook 7 minutes, stirring constantly.

Let cool and frost cake layers.