Caramel Cake Recipe

Here's my simplified recipe for a Southern Caramel Cake!  I hope you enjoy!
Ingredients:
Yellow/White cake mix
Mrs. Richardson's Caramel Sauce

Homemade caramel Frosting
1/2 cup (1 stick) butter
1 cup packed dark brown sugar
1/3 cup heavy cream, or more if needed
1 (16-ounce) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped nuts, optional


 Make a white/yellow cake as directed on the box (9x13 or two 9 inch rounds). Let cake cool slightly and then poke with a tooth pick all over the surface of the cake.  Pour slightly warmed caramel sauce over cake (or between layers and on top of the top layer). While cake is cooling Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Just be sure to add cream in small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired. Yum!!