Caramel Crunch Cake Recipe Ingredients: For the Cake: 2 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, softened 1 cup whole milk 4 large eggs 2 teaspoons vanilla extract For the Caramel Sauce: 1 cup granulated sugar 6 tablespoons unsalted butter, cut into pieces 1/2 cup heavy cream 1 teaspoon vanilla extract 1/2 teaspoon salt For the Crunch Topping: 1 cup crushed toffee bits (such as Heath or Skor bars) 1/2 cup chopped pecans or walnuts (optional) For the Frosting: 1 cup unsalted butter, softened 4 cups powdered sugar 1/4 cup caramel sauce (from above) 2-4 tablespoons heavy cream 1 teaspoon vanilla extract A pinch of salt Method Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the softened butter, milk, eggs, and vanilla extract. Beat on low speed until combined, then in
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