Caramel White Velvet Butter Cake

Cake directions: In a mixer combine all the dry ingredients, & mix for about 30 seconds. Add the butter & mix until the flour gets crumbly. Stir in 1/4 cup of the milk & bring the speed to medium high & beat for about 30 seconds. In a bowl, stir together the egg whites, milk & vanilla.

Add to the dry ingredients in 3 additions, scraping down the sides & beating for about 5-10 secs after each addition. Do not over mix, but make sure it is all incorporated. Pour into 2-7" cake tins,which you have parchment lined &greased. smooth the batter & bake in a preheated 350 oven for 35 mins

Bake until tester comes out clean. Cool in pan for 10 minutes, then turn over onto cooling rack and allow to cool completely. Slice each round into two horizontally to make 4 layers total.

Caramel Icing 2 cups light brown sugar 1 stick unsalted butter 1/3 cup whole milk 2 Tbs real maple syrup 1/4 tsp kosher salt 1 tsp vanilla extract 3 cups confectioner's sugar 1 cup chopped toasted pecans

Bring brown sugar, butter, milk, maple syrup and salt to a simmer. Simmer just until the sugar is no longer grainy, don't let it boil. Remove from heat and add vanilla, stirring constantly. Allow to cool just slightly...so that it isn't scorching hot, but nicely warm. Whisk in powdered sugar.

You have to work fast, this will set up rather quickly. Pour icing on each layer as you stack it, you don't want it to completely pour over the sides, but it can drip over without issue. Once all the layers are set, pour the remaining icing over the top using a ladle.

Use the bottom of the ladle to coax the icing over the sides to cover completely. Sprinkle pecans over the top