Caramel Cake.

I am not a huge fan of cake, I’m a pie person. But, my sweet husband is. He was having a long day at work. So, today I made a cake.

He was pleased.

Here is the recipe:

CARAMEL CAKE

butter cake:

1 (8 oz) cup sour cream

1/4 cup milk

1 cup butter, softened

2 cups sugar

4 large eggs

2 3/4 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla

Preheat oven to 350. Combine sour cream & milk.

Beat butter until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition.

Combine flour, baking powder, and salt. Add to butter mixture alternatively with sour cream, beginning and ending with flour mixture. (Beat at medum low speed.) Stir in vanilla. Pour batter into 2 greased & floured 9″ cake pans.

Bake at 350. for 30 to 35 minutes.

Cool completely. (about an hour) Ice cakes with Caramel Frosting.

caramelized buttercream frosting:

1 cup butter

2 cups brown sugar

generous 1/4 cup whipping cream

2 teaspoons vanilla

3 3/4 cups powdered sugar

Melt butter in saucepan over medium heat. Add brown sugar. Bring to a boil. (Stir constantly). Mix in heavy cream and vanilla. Bring to a boil. Remove from heat. Let cool completely (about an hour). Transfer to mixing bowl.

Sift powdered sugar into butter mixture. Beat at high speed until creamy.

Spead over butter cake.

*Note- there are no photos of this cake for a reason!! I was needing to get back to work and the caramel had not cooled for a full hour as suggested, but a very, very long 45 minutes… a very, very long 45 minutes did not cut it. The caramel frosting rolled right off the cake onto the beautiful cake plate. (Practically enough however, it did perform its final cooling magic on that plate. We just cut a piece, scooped up some icing, and smeared it on. No one complained.)

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