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["Caramel Cake:", "Preheat oven to 350 degrees. Lightly spray a 13x9"" cake pan with baking spray and dust with flour; set aside.", "In a medium bowl, whisk together the flour, baking powder and salt; set aside.", "In a large bowl, beat together butter and sugar at a high speed until light and fluffy (approximately 5 minutes). Add in the eggs one at a time, beating well after each addition. Add in vanilla, stirring to combine.", "With mixer set at low speed, add in flour mixture in 3 batches, alternating with half-and-half, beating until smooth. Spread batter in prepared pan and bake for 25-30 minutes (or until toothpick inserted in center comes out clean).", "Remove from oven and with a wooden spoon handle, poke holes throughout the warm cake. Pour 1 jar of the prepared caramel topping over the cake, allowing it to ""fall"" into the holes. Let the cake sit at room temperature, uncovered, for approximately 2 hours or until cake is cool and caramel is absorbed.", "Cream Cheese Frosting:", "In a large bowl, combine cream cheese and vanilla. Beat at medium-high speed until creamy (approximately 2 minutes). Add in powdered sugar, beating until smooth.", "Spread over cooled cake and drizzle remaining jar of caramel on top. Drag a butter knife through the caramel topping to create desired design. Store tightly covered in the refrigerator for up to 5 days."]
