2 cups all-purpose flour
1 1/3 cups granulated sugar
1 Tb + 1/2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/3 cup Softened butter
1 cup milk
1 tsp vanilla extract
2 eggs
caramel ice cream topping
Preheat oven to 350°. Grease & flour baking pan.
Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely.
Cut cake into 2 layers. Combine 1/2 cup icing with ice cream topping; spread between cake layers. Lightly ice cake with remaining icing.
This recipe makes a fairly short cake. If you would like a taller cake just double recipe and make two round cakes and then stack.
