1. Prepare the cake. Preheat oven to 350 degrees F. Use 1/2 Tbsp. of the butter to grease an 8- or 9-inch square pan.
2. In a medium saucepan, heat milk and remaining 11/2 Tbsp. butter over medium heat until butter melts; do not let it boil. Keep hot over very low heat.
3. In a large bowl, whisk eggs until blended and slightly foamy. Gradually whisk in sugar. Then, using a sturdy spoon, beat in baking powder, salt, vanilla, and half the flour until incorporated. Beat in remaining flour - batter will be stiff. Then beat in hot milk-butter mixture until smooth.
4. Pour into prepared pan and bake until toothpick inserted into middle comes out clean, about 30 to 40 minutes. Check after 30 minutes. If edges are browning, cover with foil to prevent burning. Cool to room temperature on a wire rack.
5. While cake bakes and cools, prepare the dulce de leche. In a heavy-bottomed, large saucepan, combine milk and sugar. Heat over medium heat to a simmer; do not let it boil. Reduce heat to medium-low. Stir to dissolve the sugar, and then add baking soda and salt. The mixture will bubble up; stir and watch carefully. When it stops bubbling, continue to cook at a low simmer, with tiny bubbles around the edges, for 1 hour, stirring every 10 to 15 minutes.
6. When mixture has turned a golden caramel color, add vanilla and continue cooking, stirring occasionally, until milk is thick and syrupy and reduced to just over a cup. Then stir vigorously until sauce clears away from the sides and bottom of the pan and has a jamlike consistency and is a rich bronze color. Don't let it scorch.
7. Remove from heat and spoon into a bowl or container; if too thick, beat in 1/4 cup hot water, 1 Tbsp. at a time. The dulce de leche can be refrigerated in a container or jar with a tight lid up to a month and gently reheated in the microwave for serving.
8. To serve, cut cake into squares. Top with dulce de leche. If desired, garnish with whipped cream and fresh berries.
Source: Hannaford fresh Magazine, July - August 2014