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    Cream Caramel Cake

    Source of Recipe


    List of Ingredients

    Cream Cake Layers:
    2 sticks butter softened
    3 cups sugar
    6 eggs
    2 2/3 cups all-purpose flour
    1/4 tsp baking soda
    1 tsp salt
    1 8 oz. carton sour cream
    1 tbsp vanilla extract

    Caramel Frosting:
    1/2 stick butter
    2 cups light brown sugar
    1/2 cup evaporated milk
    1/2 tsp vanilla extract
    4 cups 10X conf 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 3 9-inch prepared pans. Bake for 25-35 minutes. Test with a cake tester for doneness. Remove from oven and cool on racks for 10 minutes, then remove for complete cooling.

    Frosting: melt butter, add brown sugar and milk. Cook 2 minutes over medium heat stirring constantly. Remove from heat and add vanilla. Pour over conf sugar and beat until smooth. Let cool slightly, then frost layers.




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