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1
Preheat the oven to 350 degrees F. Grease and lightly flour two 9-inch cake pans
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2
For the cake: Sift together the flour, cocoa, baking soda, baking powder and salt and set aside.
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3
With an electric mixer, cream the butter and sugar until fluffy, about 5 minutes.
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4
Add the eggs and vanilla and beat on high speed for 3 minutes.
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5
Add the flour mixture in stages with 1 1/3 cups water, beginning and ending with the flour.
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6
Divide the batter evenly between the pans and bake for 30 to 35 minutes.
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7
Turn the layers out onto racks that have been sprayed with cooking spray.
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8
For the caramel icing: Mix 3 cups of the sugar and the milk in a heavy 3-quart saucepan.
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9
Bring slowly to a boil and keep it hot.
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10
Caramelize the remaining cup of sugar in an iron skillet.
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11
Do this by cooking over medium-high heat and stirring and scraping the pan with a flat-edged spatula as the sugar melts.
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12
Continue to cook until the syrup turns to medium or dark brown in color.
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13
This occurs at about 320 degrees F to 350 degrees F on a candy thermometer.
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14
Do not scorch the syrup.
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15
Stream the syrup into the boiling sugar and milk mixture and cook to the soft ball stage, about 238 degrees F. Add the butter, vanilla extract and baking soda.
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16
Pour the hot mixture into the bowl of an electric mixer and beat as it cools until the icing is creamy, 15 to 20 minutes.
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17
Watch the icing because it will go from runny to too thick very quickly.
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18
Spread on the cake layers while the icing is still warm.
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19
If it becomes too stiff, add a few drops of hot water.
