Caramel cake

Caramel Syrup Preparation:

1. Heat sugar and 1 tablespoon of water in a heavy bottomed sauce pan. Stir continuously until the sugar has melted and well combined on medium heat.
2. Then boil until the syrup turns into a golden color on low heat. Rotate the pan occasionally.
3. Now switch off the heat and carefully pour the warm water to the caramel and mix well.
4. Let it cool completely. Please make sure that the caramel is completely cooled, before adding this into the cake batter.

Caramel Cake Preparation:

1. Preheat oven to 350°F.
2. Grease and flour a 10 cup bundt pan and set aside.
3. In a bowl, mix together the all-purpose flour, baking powder and salt. Set aside.
4. In a large mixing bowl add in the butter, vanilla extract and sugar; Beat in medium speed until creamy for about 3-4 minutes.
5. Now add in the eggs one at a time and beat until incorporated well.
6. Add in ½ cup cooled caramel syrup and beat until combined well and creamy.
7. Add in the flour mixture and milk alternatively as batches and beat on low-medium speed until well combined after each addition. Don't forget to scrape down the sides of the bowl occasionally. Do not over-beat.
8. Pour the batter into the prepared bundt pan and level the top. Tap the pan several times to release the air bubbles.
9. Bake for 30-40 minutes or a wooden skewer inserted in the cake comes out clean.
10. Remove from oven and let the cake cool in the pan for 20-25 minutes.
11. Then carefully invert it onto a cake board and let it cool completely.

Caramel Sauce Preparation(Makes approx: 8-10 oz(300 ml of Caramel Sauce):

1. Heat sugar and 1 tablespoon of water in a sauce pan. Stir until the sugar has melted and well combined on medium heat.
2. Then boil until the syrup turns into a golden color on low heat. Rotate the saucepan occasionally.
3. Lower the heat, carefully add the butter and stir until the butter has melted.
4. Then add in the vanilla extract and mix well.
5. Now add in the sweetened condensed milk, salt and stir continuously until you get a nice thick consistency, for about 8-15 minutes on low heat.
6. Remove from heat, and let it cool. Once the cake and sauce are cooled, pour enough caramel sauce over the cake.
7. Enjoy :)