Easy Caramel Cake

Ingredients

Cake
  • 1 (8 ounce) carton sour cream
  • 1⁄4 cup milk
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 2 3⁄4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon rum extract (optional)
Frosting
  • 3 cups sugar, divided
  • 3⁄4 cup milk
  • 1 large egg, lightly beaten
  • 1⁄2 cup butter or 1⁄2 cup margarine, cut into pieces
  • 1 pinch salt

Instructions

1 _ For cake: Preheat oven to 350*.

2 _ Grease and flour two 9-inch layer pans.

3 _ Combine sour cream and milk in small bowl; set aside.

4 _ Beat butter until creamy; gradually add sugar, beating well.

5 _ Add eggs, one at a time, beating well after each addition.

6 _ Sift flour, baking powder, and salt; add to butter mixture alternating with sour cream mixture, beginning and ending with flour mixture.

7 _ Stir in vanilla (and rum extract).

8 _ Pour batter into prepared pans.

9 _ Bake in heated oven for 30-35 minutes, or until toothpick comes out clean.

10 _ Let cool in pans 10 minutes; remove from pans, and cool completely on wire wracks.

11 _ For frosting: Combine 2 1/2 cups sugar, milk, beaten egg, and salt in a bowl, stirring well; stir in butter.

12 _ Set aside.

13 _ Sprinkle remaining 1/2 cup sugar in saucepan; cook over medium heat, stirring constantly, until sugar melts and syrup is a light golden brown.


14 _ Remove from heat.

15 _ Stir butter mixture into hot caramelized sugar.

16 _ (The sugar mixture will tend to clump, but will become smooth after further cooking.) Cook entire mixture over medium heat, stirring constantly, until candy thermometer registers 235* (about 15-20 minutes).

17 _ Cool mixture for 5 minutes.

18 _ Beat frosting with a wooden spoon to almost spreading consistency (about 5 minutes).

19 _ Immediately spread between layers and on top and sides of cake.

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