Indulgent Caramel Cake

Preheat oven to 325°F. In a bowl, combine 1 cup butter, i cup sugar, 1.5 cups powdered sugar. Beat until creamy. Add 2 tbsp vanilla. Add 2 cups wheat Atta and 2 cups all-purpose flour into the butter mixture to form a dough Bake 1/3rd of the dough for 20 minutes. Chill the
rest of the dough in the fridge. For the filling place 2 cups of caramel candies in the microwave Add 1/3 cup cream and microwave on high for minute. Add in ½ tsp vanilla. Pour the carame filling over the crust. Add 1 tbsp salt. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. Bake until the filling turns bubbly