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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)