Cream caramel cake

Cream caramel cake

Ingredients/Components

• eggs - 6 item
• granulated sugar - 3 c
• vanilla extract - 1 Tbsp
• salt - 1/4 tsp
• butter
• evaporated milk - 1/2 c
• all-purpose flour
• light brown sugar - 2 c
• sticks butter - 2 item
• carton dairy sour cream - 1 oz
• 10x confectioners sugar - 4 c

How to make cream caramel cake:

Caramel Frosting:1/2 lb. butter2 c. light brown sugar1/2 c. evaporated milk1/2 tsp. vanilla extract4 c. 10x confectioners sugar 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 three 9-inch prepared pans. Bake for 25 to 35 minutes. Test doneness. Remove from oven and cool on racks for 10 minutes. Carefully remove from pans to cool completely. Frost.

Frosting: Melt butter. Add brown sugar and milk. Cook 2 minutes over medium heat, stirring constantly. Remove from heat. Add vanilla and pour over confectioners sugar. Beat until smooth. Let cool slightly. Frost layers.

Recipe categories: Desserts, Low sodium, Low in....