Caramel Cake

I'm not sure if this was really a fail. Or maybe I failed, the frosting wasn't really wasn't working. I re read the recipe and I was supposed to mix it (frosting) until creamy and have spreading constancy. I put it on the first layer and it seemed fine. It didn't spread well, so it looks horrible. I only took a picture of the cut cake and not the whole cake.

With that little tweak it would have been awesome. It taste great. One of my better cakes in fact.

You will need 2 - 9 inch cake pans greased. Preheat the oven to 350 degrees Fahrenheit.

Ingredients

1 8oz container sour cream.
1/4 cup milk
1 cup butter, softened
4 large eggs
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
Whipped cream caramel frosting

Combine sour cream and milk in a small bowl. In a large bowl beat butter at medium speed until creamy gradually add sugar beating well. Add eggs 1 at a time beating well after each addition. In a medium bowl combine flour, baking powder, and salt. Alternating with flour mix and sour cream mixture, beginning and ending with flour. Beating well after each addition. Stir in the vanilla. Pour into prepared pans and bake for 30-35 minutes or until wooden pick comes out clean. Let cool in pans for 10 minutes, remove from pans onto cooling racks and let cool for 1 hour.

Whipped cream caramel frosting

Ingredients

1 cup butter
2 cups firmly packed brown sugar
1/4 cup plus 2 Tablespoons heavy whipping cream
2 teaspoons vanilla
3 1/4 cups powdered sugar.

Meanwhile make the caramel sauce. In a small pan melt butter over medium heat. Add brown sugar; bring to a boil stirring constantly. Stir in whipping cream and vanilla. Bring to a boil. Remove from heat and let cool for an hour. Transfer to a mixing bowl and gradually add powdered sugar beat on high until creamy and spreading constancy.

Spread frosting between layers, top and sides of cake.

Enjoy!