CARAMEL CAKE

1 2/3 c sugar

3 eggs, room temperature

1/2 c sour cream, room temperature

2 tsp pure vanilla extract

3 c cake flour, sifted

2 1/4 tsp baking powder

1/2 tsp salt

1 1/3 c whole milk, room temperature

3 c brown sugar

1 1/4 c evaporated milk

1 pinch salt

Caramel Cake 

Directions

1 In a large mixing bowl, beat sugar and 1 cup butter until light and fluffy.

2 Add eggs one at a time, beating well after each addition. Add sour cream, and vanilla. Mix well.

3 In a smaller bowl, combine flour, baking powder, and salt. Add to butter mixture alternating with milk, beginning and ending with flour mixture. Beat on low until just combined after each addition.

4 Pour batter evenly into three standard greased and floured 9 inch round cake pans or two deep 9 inch round cake pans(2 inches deep or more).

5 Bake at 350 degrees for 30-40 minutes or until inserted toothpick comes out clean.

6 Cool layers in pans for 10 minutes then turn out onto wire racks to cool completely.

7 Frosting: In a dutch oven or large saucepan over medium heat, combine remaining 1 cup of butter, brown sugar, evaporated milk, and salt. Mix well.

8 Cook for 10-12 minutes or until mixture reaches 235 degrees.

9 Cool slightly and beat with hand mixer until mixture reaches spreading consistency. Frosting will continue to thicken as it cools. If frosting becomes too thick, add a little milk. If frosting is too thin, continue beating.