CARAMEL CAKE TO GO

FOR THE CAKE:
1 1/2 sticks (3/4 cup) butter, softened
1 1/2 cups sugar
3 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk
1 1/2 teaspoons vanilla
FOR THE GLAZE:
3/4 cup brown sugar
1 1/2 cups heavy (whipping) cream
1 1/2 tablespoons butter

TO MAKE THE CAKE:
Mix together sugar and butter and beat until fluffy. Add room temperature eggs, one at a time, beating after each.

Sift together the flour, baking powder and baking soda and add to sugar mixture alternately with the buttermilk starting with the flour and ending with the buttermilk. Add vanilla and mix well. Pour into a greased and sugared 9x13-inch pan.

Bake in preheated 350 degree F oven for 35 minutes or until tester comes out clean.

MEANWHILE, PREPARE THE GLAZE:
In a saucepan, stir ingredients with a wooden spoon on medium heat until mixture comes to a simmer. Reduce heat and simmer for 7 minutes, stirring frequently, until glaze thickens. Remove from heat and set aside until cake is done.

TO GLAZE THE CAKE:
While cake is still warm, poke holes in top and pour on glaze, letting it set up, then pour some more until it makes a kind of frosting instead of a glaze.

Source: Mary Ann Sewell in Tuscaloosa's Best Cookbook by the Tuscaloosa Garden Club