Cream Caramel Cake
CATEGORIES
INGREDIENTS
  • CREAM CAKE LAYERS
  • 2 sticks butter
  • 3 cups sugar
  • 6 eggs
  • 2 2/3 cups flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 8 ounce sour cream
  • 1 tablespoon vanilla
  • CARAMEL FROSTING
  • 1/2 pound butter
  • 2 cups light brown sugar
  • 1/2 cup evaporated milk
  • 1/2 teaspoon vanilla
  • 4 cups confectioner's sugar
DIRECTIONS
  1. FOR CAKE: Cream butter and sugar until fluffy. Add eggs, one at a time. Sift flour, baking soda and salt together. Alternating, add flour and sour cream to butter mixture. Add vanilla. Pour into 3-9" prepared pans. Bake at 350 degrees for 25-35 minutes. Test doneness. Remove from oven and cool on rack for 10 minutes. Carefully remove from pans to cool completely then frost.
  2. FROSTING: Melt butter and brown sugar and milk. Cook 2 minutes over medium heat stirring constantly. Remove from heat. Add vanilla and pour over confectioner's sugar. Beat until smooth. Let cool slightly. Frost layers.