Directions

Step 1

In a large mixing bowl, cream butter and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes. Turn mixer to medium speed and mix in eggs one at a time until well incorporated. Add in vanilla essence and mix. Sift cake flour, baking powder and salt into a medium sized bowl. With mixer on slow speed, alternate adding in flour mixture ending with flour mixture until mixed through. Do not over mix.

Step 2

Spray round cake pans with baking spray or grease and flour them. Pour batter into individual cake pans evenly. Bake in preheated oven for 12-17 minutes or until fully baked (but DON’T OVERBAKE THESE CAKES- CHECK THEM EARILER SO THEY DON’T DRY OUT). Remove cake pans from oven and let it cool

Step 3

Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together. Leave over medium to low heat stirring periodically for about 1 1/2- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown. It should also thickly coat the back of a spoon to ensure thickness. Be careful to watch, adjusting heat temperature to not let it burn.