Combine and whisk in a bowl flour, baking powder and salt

In another large bowl beat butter and sugar until light and fluffy,

Add eggs one at a time and beat in. Beat in vanilla ad caramel sauce

Alternate flour mixture and milk mixing just until combined

Divide evenlybin preparedvpans Bake 20 to 25 minutes until a toothpick comes out just clean. Cool in pans 10 minutes then remove to racks to cool compleatly

In a saucepan combine 1/2 cup of the cutter, brown sugar and cream, heat stirring at all times until smooth and comes to a simmer, being sure all the sugar dissolves. Remove from heat and pour into a large bowl to cool to room temperature

When cool beat In confectioners sugar slowly, then beat in the remaining `1/2 cup butter which should be room temperature and vanillauntil smooth and creamy

Place i]one cake layer bottom up on serving plate

Frost with some frosting

Place second layer., bottom up, add frosting

Add third layer bottom up ad frost entire cake

Garnish with drizzles of caramel sauce. Refrigerate at least 2 hours before slicing