For Old South Caramel Cake, sift 3 1/2 cups flour with 2 teaspoons of baking powder into a bowl. In a separate bowl, cream 2 sticks of butter until light, and gradually add 2 cups sugar, beating it until creamy. Add 6 eggs one at a time, and gradually add the flour mixture, alternating with 1 cup of milk. Add a teaspoon of vanilla, pour the batter into two cake pans, and bake at 325 F for about 35 minutes.
The baking pans should be 9-inch layer cake pans, and you should line the bottoms with buttered wax paper to prevent sticking. For the frosting, first combine 3 cups of brown sugar, 2 tablespoons of corn syrup, 3 tablespoons of butter, a dash of salt, 3/4 cup of cream and 1 teaspoon of vanilla in a saucepan. Mix the ingredients well, and bring them to a boil, covering and cooking for three minutes. Next, uncover and cook to 238 F or until a soft ball forms when you drop it in cold water. Cool it for three minutes, and beat it until it's thick and you're able to spread it. If the frosting becomes too stiff while you're spreading it on the cake, add some hot water until it's easier to spread. Alternatively, you can dip a knife or a spatula in hot water.