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
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.
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.
