Caramel icing (Optional but highly recommended. Cut recipe in half if you don't like lost of frosting.)
6 Tablespoons butter
3/4 cup brown sugar, packed (I prefer dark but light works fine)
6 Tablespoons milk
1 teaspoon vanilla extract
2 cups powdered sugar
Melt the butter in a saucepan.
Add the sugar and the milk. Bring to a boil and continue to boil for 1 minute (it's in bold because I often forget this part).
Remove from the heat, add the vanilla and gradually mix in the powdered sugar.
Let cool until slightly thickened and drizzle over cake.
If too much runs off the cake, wait a few minutes before drizzling again. If it hardens up too quickly, add some more milk to thin it out.
