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)
- 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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