Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
1
cup milk
1/3
cup butter or margarine, melted and cooled
1
teaspoon vanilla
3
eggs
1/2
cup butter or margarine
1
cup powdered sugar
1/2
cup reserved cake batter
1/2
cup evaporated milk
1
teaspoon vanilla
Preparation
Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 9-inch round pans, or spray with baking spray with flour.
In large bowl, beat cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly, then on medium speed 2 minutes. Remove 1/2 cup of batter; cover and refrigerate to use in icing. Pour remaining batter into pans.
Bake and cool as directed on cake mix box.
To make icing, in heavy 2-quart saucepan, heat butter over low heat, stirring constantly, until brown; remove from heat. Stir in powdered sugar, reserved cake batter and evaporated milk. Cook over medium heat, stirring constantly with whisk, until smooth, bubbly and almost thick; remove from heat. Stir in vanilla. Cool slightly. Fill layers and frost cake with icing. Store loosely covered.
