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1
Preheat the oven to 350F.
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2
Grease and lightly flour 2 9-inch cake pans.
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3
Sift together the flour, cocoa, baking soda and powder, and salt, and set aside.
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4
With an electric mixer, cream the butter and sugar until fluffy, about 5 minutes.
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5
Add the eggs and vanilla and beat on high speed for 3 minutes.
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6
Add the flour mixture alternately with 1 1/3 cups water, beginning and ending with flour.
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7
Divide the batter evenly between the pans and bake for 30 to 35 minutes.
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8
Turn the layers out onto racks that have been sprayed with cooking spray.
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9
Mix 3 cups of the sugar and the milk in a heavy 3-quart saucepan.
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10
Bring slowly to a boil and keep it hot.
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11
Caramelize remaining cup of sugar in an iron skillet.
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12
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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13
Continue to cook until the syrup turns to medium or dark brown in color.
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14
This occurs at about 320F to 350F on a candy thermometer.
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15
Do not scorch the syrup.
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16
Stream the syrup into the boiling sugar and milk mixture and cook to the soft ball stage, about 238F.
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17
Add the butter, soda, and vanilla.
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18
Pour the hot mixture into the metal bowl of an electric mixer and beat as it cools until the icing is creamy, 15 to 20 minutes.
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19
Spread on the cake layers while the icing is still warm.
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20
If it becomes too stiff, add a few drops of hot water.
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21
I have had more deliciously edible failures with this icing than with any other.
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22
I never make it the same way twice!
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23
As a young teacher in Dawson, Georgia, I boarded with Mrs. Mary Lou Alexander, who made a fabulous Caramel Icing.
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24
Her daughter, Kathy, has graciously shared the recipe.
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25
Makes more than enough to frost 2 9-inch cake layers.
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26
Leftover frosting can be stored in the refrigerator for up to 2 weeks, rewarmed, and used to frost brownies or cupcakes.
