Carmelicious Cake

by Angie

1 1/4 c. buttermilk
2/3 c. butter
1 3/4 c. sugar
2 eggs
1 tsp. vanilla extract
1 tsp. almond extract
2 3/4 c. all-purpose flour
2 1/2 tsp. baking powder

Beat butter, sugar, eggs and vanilla on high speed, scraping bowl occasionally, 5 minutes. Combine flour, baking powder and salt; add to creamed mixture alternately with buttermilk. Pour batter into prepared pans. Bake 30 to 35 minutes until fork stuck in center comes out clean.;After cake cools, fill and frost layers with Caramelicious Frosting.

3 c. sugar, divided
1 tbsp. all-purpose flour
1 c. milk
3/4 c. butter
1 tsp. vanilla
1 tbs Kahlua

Put 1/2 cup sugar into a heavy pan; place over medium heat. Cook, stirring constantly, until sugar melts and turns into a light, golden brown syrup. Remove from heat.
Combine remaining 2 1/2 cups sugar and flour in a bowl, stirring well; add milk and, in a saucepan, bring to a boil, stirring constantly. Gradually pour 1/4 hot mixture into caramelized sugar, stirring constantly; add remaining hot mixture, butter and vanilla, and continue stirring until smooth. Stir in Kahlua and fill and frost cake.

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