Caramel Layer Cake

This lightweight version of an old-fashioned caramel cake contains less than 10 grams of fat per serving, as it requires less butter, skimmed milk, and egg substitute. Thick caramel icing will not disappoint fans of caramel cake.
Preheat the oven to 350 degrees.To prepare the cake, brush 2 (8-inch) round cake pans with cooking spray; line the bottom of the pans with waxed paper. Lightly brush waxed paper with cooking spray; sprinkle the molds with 1 tablespoon of flour. Set aside.In a large mixing bowl, add 1 cup of light brown sugar and 7 tablespoons of butter; beat with a mixer on medium speed for 3 minutes or until smooth. Add egg substitute to sugar mixture; beat well. Lightly pour 2 cups flour into dry measuring cups; smooth with a knife. Combine the flour, baking powder, baking soda, and 1/4 teaspoon salt, mixing well with a whisk. Add the flour mixture to the sugar mixture alternately with 1 cup of milk, starting and ending with the flour mixture.Spoon the dough into the prepared molds. Tap the molds sharply on the countertop once to remove any air bubbles. Bake at 350 ° C for 25 minutes or until a wooden stick inserted in the center comes out clean. Cool in the pan for 10 minutes on a wire rack; remove from the pan. Remove the waxed paper; discard. Cool the cakes completely on a wire rack.To make the frosting, combine 1/2 cup dark brown sugar and the rest of the ingredients in a medium saucepan over medium heat; bring to a boil. Cook for 2 minutes or until the mixture thickens, stirring constantly.Place 1 cake on a plate; spread with 1/3 cup icing. Top with the remaining cake. Spread the remaining icing on the top and sides of the cake.