TRIPLE CARAMEL CAKE

-Sift the flour, baking powder, and salt together.
-With an electric mixer, cream the softened butter and remaining 1 1/2 cups of sugar until light and fluffy.
-Mix in the eggs, one at a time, waiting until each egg is incorporated before adding the next.
-Use a large spatula to fold the dry ingredients into the creamed butter, sugar, and eggs alternately with the reserved cup of caramel, beginning and ending with the dry ingredients.
-Fold in the ingredients gently but thoroughly.
-Pour the batter into the prepared pan and bake until a skewer comes out clean, 35 to 40 minutes.
-Set on a rack for about 10 minutes and then unmold and cool completely on the rack.
-Bring the rest of the caramel sauce to room temperature.
-When the cake is cool, glaze it by drizzling half of the remaining caramel sauce over the top.
-Whip the remaining one cup of cream until it holds firm peaks.
-Fold in the last third of the caramel gently, leaving streaks visible.
Serve with the cake.