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    Sour Cream Caramel Cake by Paula Deen

    Source of Recipe


    List of Ingredients

    1 cup butter, softened
    3 cups sugar
    6 eggs
    2 1/3 cups all purpose flour
    1 tsp. salt
    1/4 tsp. baking soda
    1 cup sour cream
    1 Tblsp. vanilla extract

    Caramel Icing

    2 cups dark brown sugar, packed
    1 cup butter, softened
    1/2 cup evaporated milk
    1/2 tsp. vanilla extract
    4 cups confectioners sugar


    Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans or one 13x9-inch pan. For the cake, cream the butter and sugar until fluffy. Add the eggs, one at a time, beating after each addition. Sift the flour, salt, and baking soda together. Alternately add the flour mixture and the sour cream to the batter, stirring well. Stir in the vanilla. Pour the batter into the prepared pans and bake for 25 to 35 minutes or until firm to the touch if using round pans, 45 minutes if using the rectangular pan. Let the cakes cool in the pans for a few minutes, then turn them out onto cake racks to cool completely.

    While the cakes cool, make the icing: In a large heavy saucepan, combine the brown sugar, butter and milk. Cook over low heat until the butter melts. Increase the heat to medium and cook, stirring constantly for 2 minutes longer. Remove the pan from the heat and stir in the vanilla. Gradually mix in the confectioners sugar. Let the icing cool slightly, then frost the cooled cake.




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