Cook The Book: Whipped Cream Layer Cake

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For the cake:

2 cups all-purpose flour

1 1/2 cups sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups heavy whipping cream

2 teaspoons vanilla extract

3 large eggs

For the caramel whipped cream:

1/2 cup sugar

1 teaspoon water

3 cups heavy whipping cream

Two 9-inch round cake pans, 2 inches deep, buttered, and the bottoms lined with disks of parchment or buttered wax paper cut to fit.

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