Wk 18 – Caramel Cream Cake

This recipe comes from the new Tampa Junior League’s Cookbook, Capture the Coast.  We were invited to BBQ at the Rommel’s and I brought the dessert.  It was my first time making a 3 layer cake, and I don’t think I did to bad….

Caramel Cream Cake

Cake

• 2 2/3 cups all-purpose flour
• 1/4 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) butter, softened
• 3 cups of sugar
• 6 eggs
• 1 cup sour cream
• 1 Tbl vanilla extract

Caramel Frosting

• 1 cup (2 sticks) butter
• 2 cups light brown sugar
• 1/2 cup evaporated milk
• 1/2 tsp vanilla extract
• 4 cups confectioners’ sugar

For the cake, preheat the oven to 350 degrees.  Sift the flour, baking soda and salt together.  Cream the butter and sugar in a mixing bowl until light and fluffy.  Add the eggs one at a time, beating well after each addition.  Add the flour mixture and sour cream alternatively, beating constantly.  Stir in the vanilla.  Pour into three greased and floured cake pans.  Bake for 25 to 25 minutes or until the layers test done.  Cool in the pans on a wire rack for 10 minutes.  Invert onto a wire rack to cook completely.

For the frosting, melt the butter in a saucepan.  Stir in the brown sugar and evaporated milk.  Cook for 2 minutes over medium heat, stirring constantly.  Remove from the heat.  Stir in the vanilla.  Pour over the confectioners’ sugar in a bowl and beat until smooth.  Cool slightly.  Spread between the layers and over the top and side of the cake.