BUTTER CAKE - IF YOU ARE GOING TO DIE FROM TOO MUCH CHOLESTEROL, THIS IS THE WAY TO DO IT.

INGREDIENTS:  Serves 6 - 8
•    3 cups cake flour
•    1 cup sweet butter
•    3 teaspoons baking powder
•    1 teaspoon salt
•    2 cups super fine sugar
•    4 large eggs
•    1 cup milk
•    1 1/2 teaspoons vanilla extract
•    1 teaspoon lemon extract
•    1/2 teaspoon almond extract


DIRECTIONS:
1.   Preheat gas oven to 350ºF degrees, electric oven to 325ºF degrees. All ingredients should be room
temperature. 

2.   Grease and flour 2 (9-inch) round cake pans. Sift flour, add baking powder and salt. Set aside.

3.   On medium speed, cream butter and sugar, until light and fluffy. (Or 150 strokes by hand.)
On medium speed, (or another 150 strokes) add 1 egg at a time. After 2 eggs add 2 tablespoons flour.
Add flour mix alternating with the milk, ending with the flour. Add extracts.

4.   Place cake pan in middle of oven. Pans should not touch. Baking time approximately 35 minutes.

Chocolate-Caramel Frosting:**
•    2 cups dark brown sugar
•    1 ½ stick butter
•    1/2 teaspoon baking soda
•    3 tablespoons Hershey's® Special Dark Cocoa
•    3 to 4 cups confectioners sugar, sifted
•    8 to 10 tablespoons heavy cream

Directions:

1.   In a medium, heavy saucepan, bring the sugar and cream to a rolling boil. Boil one minute. Add
soda, and boil one more minute. Remove from heat. Add butter, but do not stir yet. Let the mixture
cool.  Add cocoa and beat well.  Icing is now ready to use.

**COOKS NOTE* 
Icing is a personal choice,  so if you would rather ice the cake differently,  do what you like.