Caramel Cake

Gosh, I haven't posted a recipe in forever! It's high time for me to get back into the groove and I can't think of a better way than with a wonderful scratch cake from Southern Living. I've never made a Caramel Cake before but I've admired them for years like a child with her nose pressed against the counter at a candy store. If you like caramel, you'll love this cake. If you pralines, you'll love this cake. And, if you like cake, you'll love this cake. Also, if you like cookbooks, you'll love Southern Living's Comfort Food - A Delicious Trip Down Memory Lane from Oxmoor House, copyright 2009.

Caramel Cake
1 (8-oz.) container sour cream
1/4 cup milk
1 cup butter, softened
2 cups sugar
4 large eggs
2-3/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
Whipped Cream Caramel Frosting (below)

Preheat oven to 350 degrees. Combine sour cream and milk. Set aside.

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition.

Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at medium-low speed until blended after each addition. Stir in vanilla. Pour batter into two greased and floured 9-inch round cake pans.

Bake at 350 degrees for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool one hour or until completely cool.

Spread Whipped Cream Caramel Frosting between layers and on tops and sides of cake. Yield: 8 servings.

Whipped Cream Caramel Frosting
1 cup unsalted butter
2 cups firmly packed dark brown sugar
1/4 cup plus 2 tablespoons whipping cream
2 tsp. vanilla extract
3-3/4 cups powdered sugar

Melt butter in a 3-quart saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in whipping cream and vanilla; bring to a boil. Remove from heat, and let cool one hour. Transfer frosting to a mixing bowl.

Sift powdered sugar into frosting. Beat at high speed with an electric mixture until creamy and spreading consistency. Yields: 3-3/4 cups.

It's as beautiful on the inside as it is on the outside.

Enjoy!!

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