Toffee Frosting (and caramel drizzle) for any cake

So I'm not sharing the recipe for the cake I used in this picture, mostly because when it comes down to it, (hold on to your seats...we are about to divulge our dirty, little secret) I prefer a box cake over a homemade, from scratch cake. I said "mostly" because every once in awhile someone will make a dense, chocolaty, oh-so-delicious, homemade cake that just tops it all...but for a yellow, or white cake, I am just going to say that I prefer the light fluffiness of a box cake to that of any homemade recipe I have come across. And believe me, I have come across a lot, and made more than my fair share of them. If you know something I don't, and have a yellow cake recipe that is moist and light and tastes like butter, send it to me! Until then, I am going to recommend Duncan Hines yellow cake mix (and I like to substitute butter for the oil). So make the cake of your preference and dump this toffee frosting, and even a little caramel drizzle on top, you won't be sorry! 

What you will need: 

For Toffee Frosting:
1/2 cup butter
1 cup dark brown sugar
Pinch of salt
6 tablespoons milk
2 and 3/4 cup powdered sugar
1 1/2 teaspoon vanilla extract

For Caramel Drizzle:
1/2 cup butter
1 cup dark brown sugar
6 Tablespoons milk

What you will do:

In a small saucepan melt butter. Once butter has melted add dark brown sugar and salt, bring to boil. Allow to boil for 2 minutes, stirring constantly. Remove from heat and stir in milk. Place back on heat and return to boil, continuing to stir. Remove from heat and allow to cool. After about 30 minutes place sauce in stand mixer and beat in powdered sugar, using wire whip attachment until smooth. Add vanilla and beat again. 

Apply toffee frosting to cake of your choice, and place in fridge while you make the caramel drizzle. 

Next, in a small saucepan melt butter. Once butter has melted add dark brown sugar and salt, bring to boil. Allow to boil for 2 minutes, stirring constantly. Remove from heat and stir in milk. Place back on heat and return to boil, continuing to stir. Remove from heat and continue to stir, until caramel is smooth and formed. 

Allow to cool for 15 minutes (so that it doesn't melt your toffee frosting) and then drizzle on cake. Need I say it? ENJOY. 

Toffee frosting recipe adapted from here