Caramel Cake

3 1/2 cups all-purpose flour, sifted before measuring
2 teaspoons baking powder
1 cup (2 sticks) butter, softened
2 cups granulated sugar
6 eggs
1 cup milk
1 teaspoon vanilla extract

Caramel Frosting
3 cups firmly packed brown sugar
2 cups milk
4 tablespoons (1/2 stick) butter
2 teaspoons vanilla extract
PREPARATION:
Butter 2 9-inch layer cake pans; line the bottoms waxed paper. Butter the paper.
Sift the sifted flour and baking powder into a bowl. In a large mixing bowl, cream the butter until light, then gradually add the sugar, beating until creamy.

Add the eggs, one at a time, and beat well after each addition. Stir in the flour mixture, a little at a time, alternately with the milk, beginning and ending with flour mixture. Stir well after each addition, but do not beat. Stir in the vanilla extract. Turn the batter into prepared cake pans. Bake in a preheated 325° oven until the cakes spring back when lightly touched near the center with a finger, about 35 minutes. Cool layers 10 minutes in the pans, then turn out onto cake racks to cool completely.
Frosting: Combine the brown sugar and milk in a large saucepan. Bring to a boil and cook, stirring frequently, to a soft-ball stage (about 234° to 238° on a candy thermometer). Remove from the heat, add the butter and vanilla, and beat at high speed until thick enough to spread as frosting. If the frosting becomes too thick, beat in a few drops of very hot water. Spread the caramel frosting over one layer of the cake, top with the other layer and cover the top and sides of the layers with the remaining frosting. Very good Cake Caramel Recipe.

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Cake Caramel Recipe

1 cup sour cream
1/4 cup milk
1 cup butter, softened
2 cups sugar
4 eggs
2-3/4 cups all-purpose flour
2 teaspoons baking powder 1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon rum extract
Caramel Frosting
pecan halves
powdered sugar

Combine sour cream and milk; set mixture aside Cream 1 cup butter; gradually add 2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into 2 greased and floured 9-inch round cake pans, bake at 350 degrees F. for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool on wire racks. Spread Caramel Frosting between layers and on top and sides of cake. Garnish with pecan halves and sprinkle with powdered sugar.

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