Detty's Fresh Milled Flour Chocolate Cake with Caramel Frosting

My Great Aunt Detty, made the most moist and delicious chocolate cake. This Fresh Milled Flour version tastes just as good with a lot more nutrients added. Add the Caramel flavored frosting for the perfect Birthday cake or just because you want a treat.

2 eggs
1 additional egg yolk
1 1/3 cup buttermilk or 1 1/3 cup milk with 1 Tbsp vinegar added (allow it to sit for 10 minutes to mimic buttermilk)
1 cup + 2 Tablespoons oil
**Mix well
2 1/4 cup cane sugar/white sugar/sucanat
**Mix well until the sugar has melted
3/4 cup unsweetened cocoa powder
**Mix slowly, until the cocoa powder is completely mixed into the batter
1 teaspoon salt
2 1/2 teaspoons baking soda
1 teaspoon espresso powder (optional)
**Mix
2 1/2 cups + 2 Tablespoons Fresh Milled Flour- sifted of largest bran
(I did 1/3 soft white wheat, 1/3 hard white wheat and 1/3 spelt)
**Mix in the flour slowly
1 1/3 cups hot strong coffee
**add very slowly and mix in between each addition.
**Bake in a preheated 350ºF oven for 30-45 minutes. Make sure a toothpick inserted in the center of the cake comes out clean.

Cooked Caramel Frosting
**In a sauce pan or small pot add:
2/3 cup half & half (that is half cream and half milk) can use whole milk
2/3 cup sucanat (a type of cane sugar-this gives this the caramel flavor) or you can use white sugar but the flavor will be more of a vanilla
1/8 teaspoon salt
**heat over a medium low temperature using a whisk and constantly stirring.
2 Tablespoons flour (I used FM Hard white wheat)
**Once it comes to a low boil (bubbles are starting to pop) turn off the heat and place cling wrap on the surface of the mixture to keep a skin from forming. (Parchment with a bit of oil would work as well)
**Let the mixture come to room temperature-this will take about an hour

2/3 cup very soft butter
**Mix the butter for 30-60 seconds
1 Tablespoon vanilla extract
1 small scoop of the sugar/half & half mixture
**mix well
**continue adding a scoop at a time, mixing between each new scoop of the sugar mixture. When the entire mixture is combined with the butter you have a fantastic, not too sweet, cooked frosting.

**I would double the frosting recipe for a round, layer cake, but we like frosting.