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Caramel Cake

Photo: Jennifer Davick
Prep time 15 mins
Bake time 35 mins
Cool time 1 hr, 10 mins
Yield Makes 8 servings

Ingredients

  • 1 (8-oz.) container 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 extract
  • Caramel Frosting

How to Make It

  1. Preheat oven to 350°. Combine sour cream and milk.

  2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

  3. Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at medium-low speed until blended after each addition. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans.

  4. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.

  5. Spread Caramel Frosting between layers and on top and sides of cake.

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