Candy cake with candy sauce

3/4 cup unsalted butter.

2 cans of evaporated milk, each 12 ounces.

2 cups granulated sugar.

1/2 teaspoon coarse salt.

1 teaspoon vanilla essence (optional)

Directions:
Preheat the oven before using.

Before you start cooking, preheat your oven to 177 °C (350 °F). Butter or nonstick spray into two 20- or 23-cm (8- or 9-inch) cake pans, then dust lightly with flour, tapping to remove excess.

Make the cake batter:

Mix the dry ingredients: In a medium bowl, whisk together the special cake flour, baking powder, baking soda, and salt. Make a reservation.

Beat together soft butter and sugar in large bowl until light and fluffy, about 3 minutes.

Incorporate the eggs and vanilla essence: turn the mixer speed down to medium and add the eggs one at a time, beating well after each addition. Add some vanilla extract.