Cream Caramel Cake
Ingredients
Cream Cake Layers
2 sticks butter softened
3 C. sugar
6 eggs
2 2/3 C. all-purpose flour
1/4 tsp. baking soda
1 tsp. salt
8 ounce carton sour cream
1 Tbsp. vanilla extract
Caramel Frosting
1/2 stick butter
2 C. light brown sugar
1/2 C. evaporated milk
1/2 tsp. vanilla extract
4 C. confectioners sugar
Cooking Instructions
Cake: Preheat oven to 350°. 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 mixture. Add vanilla. Pour into 3 9-inch prepared pans. Bake for 25-35 minutes. Test with a cake tester for doneness. Remove from oven and cool on racks for 10 minutes, then remove for complete cooling. Frosting: Melt butter, add brown sugar and milk. Cook 2 minutes over medium heat stirring constantly. Remove from heat and add vanilla. Pour over confectioners sugar and beat until smooth. Let cool slightly, then frost layers.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)