CARAMEL CAKE

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Caramel Cake image

This is out of Southern Living's Top 10 Cake Recipes. A unique, interesting, and satisfying cake. Try it some time!

Provided by Cooking to Perfecti

Categories     Dessert

Time 1h35m

Yield 1 two layer cake, 12-14 serving(s)

Number Of Ingredients 15

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

Steps:

  • For cake: Preheat oven to 350*.
  • Grease and flour two 9-inch layer pans.
  • Combine sour cream and milk in small bowl; set aside.
  • Beat butter until creamy; gradually add sugar, beating well.
  • Add eggs, one at a time, beating well after each addition.
  • Sift flour, baking powder, and salt; add to butter mixture alternating with sour cream mixture, beginning and ending with flour mixture.
  • Stir in vanilla (and rum extract).
  • Pour batter into prepared pans.
  • Bake in heated oven for 30-35 minutes, or until toothpick comes out clean.
  • Let cool in pans 10 minutes; remove from pans, and cool completely on wire wracks.
  • For frosting: Combine 2 1/2 cups sugar, milk, beaten egg, and salt in a bowl, stirring well; stir in butter.
  • Set aside.
  • Sprinkle remaining 1/2 cup sugar in saucepan; cook over medium heat, stirring constantly, until sugar melts and syrup is a light golden brown.
  • Remove from heat.
  • Stir butter mixture into hot caramelized sugar.
  • (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).
  • Cool mixture for 5 minutes.
  • Beat frosting with a wooden spoon to almost spreading consistency (about 5 minutes).
  • Immediately spread between layers and on top and sides of cake.

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