• Preheat oven to 350°. Grease and flour a 10-in. Bundt tube pan and set aside.
• Cream butter and sugar until light and fluffy. Beat in vanilla or cookie nip and 1 egg at a time, Beating well after each addition.
• In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick).
• Scoop out 1 cup of batter and mix in a 2 tbsp caramel sauce. (1 tbsp if it’s a loose sauce). Stir until mixed.
• Fill the bottom of the Bundt pan with regular batter, top with the caramel batter, then cover with the remaining regular batter.
• Transfer to prepared pan.
• Bake until a toothpick inserted in center comes out clean, 45-50 minutes.
• Cool in pan 10 minutes before removing to a wire rack to cool completely.

Icing

• For icing, beat 1 cup caramel sauce and 1 cup confectioners' sugar thinned out with heavy whipping cream spoon over cake.