Old-Fashioned Caramel Cake

For Cake: Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.

Combine flour, baking soda, and cocoa; add to butter mixture alternately with buttermilk and water, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla.

Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350 degrees F for 35 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks. Quickly spread Caramel Frosting between layers and on top and sides of cake. Garnish, if desired.

For Caramel Frosting: Combine sugar, butter, and milk in a large saucepan; bring to a boil over medium heat. Cover and cook 2 to 3 minutes to wash down sugar crystals from sides of pan.

Uncover and cook, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 234 degrees F. Remove from heat, and add vanilla (do not stir). Let cool 10 minutes.

Beat at medium speed of an electric mixer 8 to 10 minutes or until mixture is spreading consistency.

From "Dining Al Fresco," Wolf Trap Associates, Vienna, Virginia