CREAM CARAMEL CAKE

CREAM CARAMEL CAKE

2 sticks butter
3 cups sugar
6 eggs
2 2/3 cups flour
1/4 teaspoon baking soda
1 teaspoon salt
1 8oz. sour cream
1 tablespoon vanilla extract

CAKE: Preheat oven 350 degree. 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
mixtures. Add vanilla. Pour into 3 9-inch prepared pans. Bake
for 25-35 minu-tes. Test doneness Remove from oven and cool on
racks for 10 minutes. Carefully remove from pans to cool
completely. Frost.

CARAMEL FROSTING
2 sticks butter
2 cups light brown sugar
1/2 cup evaporated can milk
1/2 teaspoon vanilla extract
4 cups confectioners sugar

FROSTING: Melt butter, add brown sugar and milk. Cook 2-3
minutes over medium heat stirring constantly remove from heat.
Add vanilla and pour over confectioners sugar. Beat until smooth.
Let cool slightly. Frost the cake