Walnut Topped Caramel Cake

Ingredients

Cake

• 1 tablespoon cake flour
• 1 cup packed light brown sugar
• 7 Tablespoons butter, at room temperature
• 2 cup eggs
• 2 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk

Icing

• 2 cups confectioners sugar
• 1 Tablespoon corn syrup
• 2 Tablespoons water
• 1 teaspoon vanilla extract

Caramel Sauce

• 1 cup granulated sugar
• 1 1/4 cups heavy cream
• 1/4 teaspoons coarse salt
• 1/2 teaspoons pure vanilla extract

Toppings

• 1 cup walnuts
• 1/2 cup chocolate, melted

Directions

1. Preheat oven to 350 degrees F. Grease 2 (8-inch) round cake pans.
2. To make the cake. Place brown sugar and butter in a large mixing bowl; beat with a mixer at medium speed until well blended. Add eggs to sugar mixture; beat well. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt, stirring well. Add flour mixture to sugar mixture alternately with 1 cup milk.
3. Pour batter into prepared pans.
4. Bake for 25-30 minutes or until a wooden pick inserted in center comes out clean.
5. Cool in pans 10 minutes on a wire rack; remove from pans. Cool cakes completely on wire rack.
6. To make the icing. Mix ingredients together until smooth if it’s too thick add a few drop more water.
7. To make the caramel sauce. In a large, saucepan, spread the sugar and place over low to medium low heat.gently stirr until all of the sugar is melted. Once the caramel reaches a deep amber color,remove it from the heat.Whisk in the cream, then stir in the salt and vanilla until smooth.
8. To Serve. Place bottom layer of cake on a serving plate. top with icing then second cake. evenly place nuts around top then caramel sauce and a drizzle of melted chocolate.