Almost Like Bogie’s Caramel Cake

Almost Like Bogie’s Caramel Cake
from Sugaree's in Mississippi

1 box Duncan Hines Butter Recipe cake mix
4 eggs
1 stick butter (NOT margarine)
2/3 cup water

Caramel Icing (I think you could put this on an old tennis shoe and it would make it taste wonderful!)
3 cups sugar
1 cup Pet evaporated milk
¼ teaspoon salt (I like Kosher)
1 teaspoon pure vanilla extract
1 stick of butter (NOT margarine)

Follow package directions for cake and bake accordingly. (I usually make 2 round layers). Allow cake to cool.

In a double boiler, mix together 2 ½ cups sugar, evaporated milk and salt. Boil for 3 minutes, stirring constantly as to not burn. Remove from heat. In a cast iron skillet or heavy bottomed skillet, melt the sugar and caramelize to a golden caramel color. You must stir this constantly and DO NOT STEP AWAY, as this can burn very quickly and you will have to start over…there is a fine line between caramelized and yummy and burnt and yucky! Pour the evaporated milk mixture into the skillet, whisking well and then pour it back into the double boiler. Add the butter and vanilla and stir until the butter has been incorporated into the milk mixture. Place the top, part of the pot in an ice bath and stir until it is cooled and thick. Spread on cake.

Makes 10 to 12 servings