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Caramel Cake
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
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1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon rum extract
Caramel Frosting
pecan halves
powdered sugar
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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.
Caramel Icing
This cake won a Blue Ribbon at the
Tennessee Valley Fair for many years
To receive the best Caramel Icing recipe in the South,
send $2.00 (cash, check, or money order) and S.A.S.E. to
Image Builders, P.O. Box 32932, Knoxville TN 37930
Include your Email address and we'll also send you a copy immediately by email. Email addresses are deleted and not kept in a database.
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