1 package plain white cake mix, 1 cup whole milk, 1 stick melted butter, 3 large eggs, 2 teaspoons pure vanilla extract.
This can be baked in a 9 x 13 cake pan or two 9 inch round pans. Preheat oven to 350 degrees. Generously grease cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set pans aside.
Place the cake mix, milk, melted butter, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed 1 minute. Stop and scrap down the sides of the bowl. Increase the mixer speed to medium and blend for two more minutes. Pour batter into cake pans.
For round cakes, bake for 27 minutes.
For 9 x 13 cake, bake for 40 minutes.
Let cool for 10 minutes then run a knife around the edge of the pan and invert onto a cooling rack. Ice cake with Quick Caramel Frosting.
Quick Caramel Frosting: 1 stick butter, 1/2 cup packed light brown sugar, 1/2 cup packed dark brown sugar, 1/2 cup whole milk, 2 cups sifted confectioners’ sugar, 1 teaspoon pure vanilla extract.
Place the butter and brown sugars in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, then remove the pan from heat. Add the confectioners’ sugar and vanilla. Beat with a wooden spoon until the frosting is smooth. Use immediately (while still warm) to frost the cake. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.