"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb


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This recipe for CARAMEL LAYER CAKE, by , is from The Clark Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stephanie Clark


2 cups all-purpose flour
2 tsp baking powder
tsp salt
2 cups firmly packed light brown sugar (divided)
2 sticks butter softened
4 large eggs
1 (8oz) sour cream
2 tablespoons milk
1 vanilla
cup half and half
4 cups powdered sugar

Preheat oven to 350. Line 2 9 round cake pans with parchment paper. Lightly grease paper
Combine flour, baking powder, and salt in a small bowl. Place 1 cup brown sugar and cup butter in a large bowl. Beat with mixer on high speed until blended. Add eggs, sour cream, milk and 1 tsp vanilla; beat until well blended. Gradually beat flour mixture, divide batter between prepared pans.
Bake until toothpick inserted in center of cake comes out clean. 30 to 35 minutes. Cool in pans on wire rack for 10 minutes. Remove from pans and cool on racks.
Combine the Half &Half and remaining brown sugar and butter in small saucepan. Bring to a boil over med, heat. Boil for 1 minute. Remove from heat, pour in large bowl, cool to Luke warm about 5 minutes. Gradually beat in powered sugar and remaining vanilla
Place 1 cake layer on plate, spread top with about cup of frosting, place second layer on top spread top and sides with remain frosting.




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