Caramel Layer Cake (light)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• cooking spray
• 1 tablespoon cake flour
• 1 cup packed light brown sugar
• 7 tablespoons butter, softened
• 1/2 cup egg substitute
• 2 cups cake flour (about 8 ounces)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup nonfat milk
• 1/2 cup packed dark brown sugar
• 3 tablespoons butter
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk

Recipe

• 1 preheat oven to 350°.
• 2 to prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour. set aside.
• 3 place 1 cup light brown sugar and 7 tablespoons butter in a large mixing bowl; beat with a mixer at medium speed 3 minutes or until well blended. add egg substitute to sugar mixture; beat well. lightly spoon 2 cups flour into dry measuring cups; level with a knife. combine flour, baking powder, baking soda, and 1/4 teaspoon salt, stirring well with a whisk. add flour mixture to sugar mixture alternately with 1 cup milk, beginning and ending with flour mixture.
• 4 spoon batter into prepared pans. sharply tap pans once on counter to remove air bubbles. bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. cool in pans 10 minutes on a wire rack; remove from pans. remove wax paper; discard. cool cakes completely on wire rack.
• 5 to prepare frosting, combine 1/2 cup dark brown sugar and remaining ingredients in a medium, heavy saucepan over medium heat; bring to a boil. cook 2 minutes or until mixture is thick, stirring constantly.
• 6 place 1 cake layer on a plate; spread with 1/3 cup frosting. top with remaining cake layer. spread remaining frosting over top and sides of cake.