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Caramel Cake

Source of Recipe

Posted by Bev


List of Ingredients

1 (8 ounce carton Sour Cream
1/4 cup milk
1 cup butter, softened
2 cups sugar
4 eggs
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon slat
1 teaspoon vanilla extract
1 teaspoon rum extract (optional)
Caramel Frosting, recipe below.


Recipe

Combine sour cream and milk. Cream butter; gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla and if desired, rum extract.

Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350º for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks. Spread Caramel Frosting between layers and on top and sides of cake.

Caramel Frosting
3 cups sugar, divided
3/4 cup milk
1 egg, beaten
pinch of slat
1/2 cup butter or margarine, cut up

Sprinkle 1/2 cup sugar in a heavy saucepan; place over medium heat. Cook stirring constantly, until sugar melts and syrup is light golden brown.

Combine remaining 2 1/2 cups sugar, milk, beaten egg and salt, stirring well; stir in butter. Stir butter mixture into hot caramelized sugar. (the mixture will tend to lump, becoming smooth with further cooking.)

Cook over medium heat, stirring frequently until a candy thermometer registers 230º (about 15 to 20 minutes.) Cool 5 minutes. Beat with a wooden spoon to almost spreading consistency (about 5 minutes), and spread on cooled cake