Caramel Cake

* Exported from MasterCook Mac *

Caramel Cake

Recipe By : Southern Living 1990 Annual Recipes
Serving Size : 10 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 8-oz carton 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
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon rum extract -- optional
Caramel Frosting

Combine sour cream and milk. Cream butter; gradually add sugar, beating well a
t medium speed of an electric mixer. Add eggs, one at a time, beating well aft
er 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 ad
dition. Stir in vanilla and, if desired, rum extract.

Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degr
ees for 30 to 35 minutes or until a wooden pick insearted in center comes out c
lean. Cool in pans 10 minutes; remove from pans, and cool completely on wire r
acks. Spread Caramel Frosting between layers and on top and sides of cake. Yi
eld: one 2-layer cake.

Submitted to Southern Living by Ethelwyn Langston of Birmingham, Alabama

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Per serving (excluding unknown items): 476 Calories; 21g Fat (39% calories from
fat); 6g Protein; 67g Carbohydrate; 136mg Cholesterol; 394mg Sodium
Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 2 1/2 Fruit; 4 Fat; 2 1/2 Ot
her Carbohydrates


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