Caramel Frosting
Comments:	Excellent over a jam cake!
Servings:	Enough for a 9-inch [23-cm] layered cake

1/4 cup [60 g] butter 3/4 cup [190 mL] light brown sugar 1/4 cup [60 mL] evaporated milk 2 1/2 to 3 cups [625 to 750 mL] icing sugar Pinch of salt 1 teaspoon [5 mL] vanilla	Melt butter into a medium-size casserole, over medium heat. Mix in brown sugar and evaporated milk, until brown sugar has completely dissolved. Leave to cool slightly. Beat in icing sugar, salt and vanilla, until smooth.