Chocolate Caramel Cake

1/2 cup butter
1-1/4 cups firmly packed brown sugar
1 tsp. pure vanilla extract
2 eggs
3 ounces unsweetened chocolate, Squares, melted
2 cups sifted cake flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup milk
Caramel Frosting

Cake Batter:
Butter two 8-inch layer cake pans and dust with cocoa. Cream butter with brown sugar until light and fluffy. Add vanilla ex. Add eggs one at a time, beating after each addition. Then mix in the chocolate. Sift together flour, baking powder, baking soda and salt. Add alternately with milk, beginning and ending with dry ingredients.

Pour into pans. Bake at 350, for 30 minutes.

Cool for 10 minutes, remove from pans and when cold. Spread with Caramel frosting.

Caramel Frosting:
2 cups brown sugar, firmly packed
1/2 cup heavy cream
1/2 cup butter
1 tsp. pure vanilla extract

Stir the sugar, cream, and butter over low heat until sugar is dissolved. Cook without stirring to a soft ball stage (I use a cup of cold water and put a drop of frosting in the cup, if it becomes a soft ball it's done) or use a candy thermometer, it should read 238° F.

Remove from heat and cool to lukewarm. Add vanilla ex and beat until proper consistency to spread.