CREAM CARAMEL CAKE and CARAMEL FROSTING

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CREAM CARAMEL CAKE

 

2 sticks butter

3 cups sugar

6 eggs

2 2/3 cups flour

1/4 teaspoon baking soda

1 teaspoon salt

1 8oz. sour cream

1 tablespoon vanilla extract

 

CAKE: Preheat oven 350 degree. Cream butter and sugar until

fluffy. Add eggs one at a time. Sift flour, baking soda and

salt together. Alternating, add flour and sour cream to butter

mixtures. Add vanilla. Pour into 3 9-inch prepared pans. Bake

for 25-35 minu-tes. Test doneness Remove from oven and cool on

racks for 10 minutes. Carefully remove from pans to cool

completely. Frost.

 

CARAMEL FROSTING

 

2 sticks butter

2 cups light brown sugar

1/2 cup evaporated can milk

1/2 teaspoon vanilla extract

4 cups confectioners sugar

 

FROSTING: Melt butter, add brown sugar and milk. Cook 2-3

minutes over medium heat stirring constantly remove from heat.

Add vanilla and pour over confectioners sugar. Beat until smooth.

Let cool slightly. Frost the cake

 

 

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