32K CARAMEL CAKE

Steps:

• Preheat the oven to 350 degres F.
• Spray two 8" round pans throughly with cooking spray.
• Sift the flour, baking powder and salt together and set aside.
• Melt the 3/4 cup butter and 10 caramels, until liquid and integrated.
• I usually do this in the microwave but it can be done stovetop.
• Do not burn.
• Mix the brown sugar and the caramel butter mixture with an electric mixer until well integrated.
• Add the eggs one at a time and beat well, until smooth and lighter in colour.
• Mix in the flour mixture until blended and then beat at high speed for three or four minutes until batter is smooth and light in colour.
• Mix in the carrots and pecans until well blended and spread evenly between the two cake pans.
• Bake for about 30 minutes until browned and just pulling away from the sides of the pan.
• Cool cakes on racks.
• Melt 1/4 cup butter, 3 tablespoons brown sugar and 15 caramels until smooth (about 2 minutes in microwave, don't forget to stir!) Mix the melted caramels with the icing sugar and 3 tablespoons milk with an electric mixer until smooth.
• If required add an extra tablespoon milk to reach a good consistency for the icing.
• Spread icing on top of one cake layer, top with the other layer and cover sides and top evenly with the remaining icing.
• Melt the butterscotch and chocolate chips together (about 1 minute in microwave) stir well until smooth (heat longer if required).
• Spread a thin layer of chocolate mixture over the top of the cake (if desired let a bit drip down the sides as decoration).