Cream Caramel Cake

Recipe courtesy of Doris Burroughs of Tri-County in Mount Olive.

Cream Cake Layer

2 sticks of butter
3 cups granulated sugar
6 eggs
2 2/3 cups all purpose flour
1/4 teaspoon baking soda
1 teaspoon salt
1 carton (8-ounce) sour cream
1 tablespoon vanilla extract

Caramel Frosting
1/2 pound butter
2 cups light brown sugar
1/2 cup evaporated milk
1/2 teaspoon vanilla extract
4 cups confectioners’ sugar

Cake layers: Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add eggs one at a time. Sift flour, soda and salt together; alternating add flour and sour cream to butter mixture. Add vanilla and mix.

Pour mixture into three 9-inch greased pans. Bake for 25-35 minutes. Test for doneness. Remove from oven and cool completely.

Frosting: Melt butter, add brown sugar and milk. Cook 2 minutes over medium heat stirring constantly. Remove from heat; add vanilla and pour over confectioners’ sugar. Beat until smooth. Let cool slightly. Frost layers.