Caramel Cake with Caramel Nut Frosting

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 cup butter 
• 2.5 cups cake flour 
• 4  eggs 
• 12 fluid ounce evaporated milk canned
• 1 cup milk 
• 1 pinch salt 
• 1 teaspoon vanilla extract 
• 1 cup walnuts chopped
• 3 cups sugar white

Equipment

• sauce pan
• oven
• toothpicks
• spatula

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside.
2. Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy.
3. Add eggs one at a time, beating well after each.
4. Add flour mixture alternately with milk.
5. Add 1 teaspoon vanilla and beat until smooth.
6. Divide batter into three 8 inch pans.
7. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.
8. Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking.
9. Remove from heat and cool 5 minutes.
10. Add 1/2 cup butter, 1 teaspoon vanilla and nuts. Beat until spreading consistency.