Cream Caramel Cake

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Cream Caramel Cake

Ingredients

  • 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

Directions

  1. 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.

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

  3. For the 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.

Recipe courtesy of

Doris Burroughs of Tri-County in Mount Olive

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