Caramel Ganache: will firm up like soft candy and seal your hot cake.
Melt 1/2 cup butter in a saucepan over low heat. Stir in 1 cup dark brown sugar, 1/4 tsp. Salt, bring to a boil. Hard boil for 2 minutes, keep stirring.
Remove from heat, Stir in 1/4 cup milk, return to heat and bring to full boil again, Take off of heat and stir in 2 cups powdered sugar. Mix thoroughly. Pour Ganache over hot cake.
For a lighter Ganache cool caramel mixture and add powder sugar and whip. Spread onto cake.