Preheat oven to
350°. Grease and flour a 9x13 pan. In a large bowl, cream butter, add
2 Cups sugar slowly, beat until fluffy. Add eggs one at a time, beating
after each addition. In a separate bowl, sift flour, baking powder, CINNAMON,
ALLSPICE, NUTMEG, and salt together. Measure milk and add PURE VANILLA
EXTRACT to it. Add the flour mixture and milk mixture to the large bowl,
alternating between the flour and milk. Blend thoroughly after each addition.
Pour the batter into the pan and spread evenly. Bake for 40 minutes. Start
checking for doneness after 30 minutes. The middle should be firm and
a toothpick inserted in the middle should come out clean. The cake should
rise even with the pan or a bit above it.
Caramel Sauce: While cake is baking, combine butter and brown sugar
in a saucepan and heat over medium. Once the butter has melted and the
mixture is hot, add milk and stir well. Bring mixture to a boil and boil
for 1 minute. Remove from heat and divide into two equal portions, about
1/2 to 3/4 Cup each. Once you remove the cake from the oven, let it sit
for 5 minutes. Then, using a fork, poke the top of the cake to make an
even pattern of holes. Slowly pour half of the Caramel Sauce over the
top, spreading it evenly. Some of the sauce will be absorbed into the
holes. Let cake cool.
Frosting: In a roomy bowl, whip the remaining Caramel Sauce with
the powdered sugar and PURE VANILLA EXTRACT. Slowly add the milk, 1/8
Cup at a time. Beat to a nice spreading consistency. Spread over cooled
cake. Serve with a nice cold glass of milk. This cake can also be made
as a three layer cake. Let the layers cool completely. After poking the
first layer and spreading the sauce, let the layer sit for a few minutes
before frosting it. Repeat for the other two layers.
Prep. time: 15
Baking time: 40 minutes.
Yield: 12-16 pieces.