Golden Caramel Cake

1	box Betty Crocker® SuperMoist® yellow cake mix
1	cup milk
1/2	cup butter or margarine, melted and cooled
1/4	cup sugar
1	teaspoon vanilla
1/8	teaspoon baking powder
3	eggs
Caramel Icing
1/2	cup butter or margarine
1	cup powdered sugar
1/2	cup reserved cake batter
1/2	cup evaporated milk
1	teaspoon vanilla

1.	Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 9-inch round pans, or spray with baking spray with flour.
2.	In medium bowl, beat cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly (batter will be thick). Beat 2 minutes longer. Remove 1/2 cup of batter; cover and refrigerate to use in icing. Pour remaining batter into pans.
3.	Bake and cool as directed on cake mix box.
4.	To make icing, heat butter in 1-quart saucepan over low heat, stirring constantly, until brown; remove from heat. Stir in powdered sugar, cake batter and evaporated milk. Cook over medium heat, stirring constantly with wire whisk, until smooth, bubbly and almost thick; remove from heat. Stir in vanilla. Cool slightly. Fill layers and frost cake with icing. Store loosely covered.