Caramel Cake

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• 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

Recipe

• 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.