The second one is from Cooking Light. Hope one of these is what you are looking for. Happy Baking!

OLD FASHIONED CARAMEL CAKE

1 c. sour cream
1/2 c. milk
2/3 c. butter
1 3/4 c. sugar
2 eggs
1 tsp. vanilla extract
1 tsp. almond extract
2 3/4 c. all-purpose flour
2 1/2 tsp. baking powder
1 tsp. salt, optional

Combine sour cream and milk; set aside. Heat oven to 350 degrees. Grease and flour 2 round 9x1 1/2 inch pans. Mix butter, sugar, eggs, and vanilla and almond extracts in large mixer bowl until fluffy. Beat on high speed, scraping bowl occasionally, 5 minutes.

Combine flour, baking powder and salt; add to cream mixture alternately with sour cream mixture, beginning and ending with flour mixture.

Pour batter into prepared pans. Bake until wooden pick inserted in center comes out clean, 30-35 minutes. Cool layers 10 minutes; remove from pans and cool completely. Fill and frost layers with Caramel Frosting.

CARAMEL FROSTING:
3 c. sugar, divided
1 tbsp. all-purpose flour
1 c. milk
3/4 c. butter
1 tsp. vanilla

Sprinkle 1/2 cup sugar in a shallow, heavy 3 1/2-quart Dutch oven. Place over medium heat. Cook, stirring constantly, until sugar melts (sugar will clump) and syrup is light golden brown. Remove from heat.

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OLD-FASHIONED CARAMEL LAYER CAKE

Hands down, this is one of the best tasting cakes we've ever created.

CAKE:
Cooking spray
1 tablespoon all-purpose flour
1 1/2 cups granulated sugar
1/2 cup butter or stick margarine, softened
2 large eggs
1 large egg white
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups fat-free milk
2 teaspoons vanilla extract

FROSTING:
1 cup packed dark brown sugar
1/2 cup evaporated fat-free milk
2 1/2 tablespoons butter or stick margarine
2 teaspoons light-colored corn syrup
Dash of salt
2 cups powdered sugar
2 1/2 teaspoons vanilla extract

Preheat oven to 350°.
To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.

Beat granulated sugar and 1/2 cup butter at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with 1 1/4 cups milk, beginning and ending with flour mixture. Stir in 2 teaspoons vanilla.

Pour batter into prepared pans, and sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pans. Carefully peel off wax paper; cool completely on wire rack.

To prepare frosting, combine brown sugar and next 4 ingredients (brown sugar through salt) in a medium saucepan, and bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until thick (about 5 minutes), stirring occasionally. Remove from heat. Add powdered sugar and 2 1/2 teaspoons vanilla; beat at medium speed of a mixer until smooth and slightly warm. Cool 2 to 3 minutes (frosting will be thin but thickens as it cools).

Place 1 cake layer on a plate; spoon 1/2 cup frosting on to cake layer spreading to cover. Top with remaining cake layer. Frost top and sides of cake. Store cake loosely covered in refrigerator.