Southern Caramel Cake

Step 1 -Begin by preheating the oven to 350 degrees F.

Step 2 -Prepare three 9-inch cake pans by spraying them with non-stick cooking spray.

Step 3 -Cream the butter until fluffy.

Step 4 -Mix in the sugar and cream for 8 minutes.

Step 5 -One at a time, add the eggs. Cream the mixture after each.

Step 6 -Add the flour and buttermilk in 1 cup increments of the flour and 1/2 cup increments for the buttermilk, alternating between the two and beginning and ending with the flour. Mix after every addition.

Step 7 -Add in the vanilla and beat well.

Step 8 -Divide the batter among the pans and bake for about 25-30 minutes.

Step 9 -Turn the cake out of the pans onto cooling racks, allowing them to fully cool.

Step 10 -While the cakes cool, mix together the sugar, buttermilk, shortening, butter, and baking soda in a 3-4 quart cast iron dutch oven on the stovetop over medium heat.

Step 11 -Swirl the pan, consistently moving the ingredients.

Step 12 -Cook the mixture until it reaches 235-245 degrees F on a candy thermometer. It should have a beautiful caramel color that isn't too dark.

Step 13 -Remove the icing from the heat and beat with a wooden spoon until it is ready to spread and has a creamy consistency.

Step 14 -If using a mixer, once the icing has reached 235-245 degrees F, whip the icing until it holds to the whisk.

Step 15 -Ice the cakes with the caramel icing and serve!