Chocolate Cake with Caramel Frosting

• Heat oven to 350°F. Grease and flour two 9-inch round baking pans. (I also line the bottom of the pans with wax paper!)
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. 
• Add eggs, milk, oil and vanilla and beat on medium speed for about 2 minutes. 
• Stir in the boiling water (your batter will be very thin--that's OK!). Pour batter into cake pans.
• Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
• Allow to cool in the pan for 10 minutes; remove cakes to wire racks. Cool completely.
• Once cakes have cooled, use a sharp serrated knife to torte each 9'' cake--(cut each cake evenly in half, horizontally, so that you end up with four, thin, 9'' cake pieces!)

For the Caramel Frosting

• In a medium saucepan over medium heat add the butter and brown sugar. Stir well and heat to boiling. Boil stirring constantly, for 2 minutes.
• Stir in the milk and bring back to a low boil. Immediately remove from heat. 
• Stir in vanilla. Allow mixture to cool for several minutes. 
• Add 1 ½ cups of powdered sugar and mix until smooth.
• At this point I like to set aside ½ cup of this runny frosting for drizzling on top of the cake after I've frosted it.
• Then add about ½ cup additional powdered sugar and beat well with electric mixers until you've reached a good frosting consistency.  (Keep in mind that the frosting will harden even more once cooled, so don't add too much powdered sugar.)
• Place your first cake layer on your cake serving plate and spread a big spoonful of caramel frosting over it. 
• Repeat with the remaining cake layers, adding a layer of caramel frosting between each layer of cake.
• Gently pour remaining frosting on top of the cake and smooth it across the top and down the sides with a spatula until you've covered the cake completely. 
• Drizzle reserved caramel frosting over the top. Top cake with chopped milky ways or other candy, if desired.