Here's one where the cake is made that way! Perhaps you could combine the two?

BURNT SUGAR CAKE WITH CARAMEL FROSTING

1/2 cup sugar
1/2 cup boiling water
2/3 cup butter, softened
1 cup sugar
1 tsp. vanilla
2 eggs, separated
3 cups sifted cake flour
3 tsp. double acting baking powder
1 tsp. salt
1 cup milk
Caramel Frosting (recipe follows)
Pecan halves (for garnish)

All ingredients at room temperature.

Preheat oven to 375 degrees F. Line three round 9-inch layer pans on the bottom with parchment paper and grease.

Heat 1/2 cup sugar slowly in small saucepan or skillet, stirring constantly.

When sugar is melted and begins to smoke, add boiling water slowly, stirring constantly. Continue cooking until syrup measures 1/2 cup, stirring until sugar is dissolved. Set aside to cool.

Meanwhile, cream butter well; add one cup sugar gradually, beating until light and fluffy. Add vanilla and then egg yolks, one at a time, beating thoroughly after each addition.

Stir in cooled caramel syrup; add sifted dry ingredients alternately with milk, beating until smooth. Beat egg whites at high speed until stiff but not dry. Fold into mixture. Pour batter into prepared pans.

Bake in moderate oven, 375 degrees, for about 20 minutes. Let stand for 5 minutes, then turn out on rack to cool.

Spread caramel frosting between layers and on top and sides of cake. Garnish with pecan halves.

CARAMEL FROSTING

2 tbsp. butter
1/3 cup heavy cream
2/3 cup brown sugar, firmly packed
1/8 tsp. salt
3 cup confectioners' sugar
Few drops vanilla

Mix butter, cream, brown sugar and salt in saucepan. Bring to boil, stirring constantly. Remove from heat, add vanilla, then gradually add confectioners' sugar to make frosting of spreading consistency.