Richard & Sue's Favorite Sour Cream Caramel Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CAKE
1 c. butter
3 c. sugar
6 eggs
1 tsp. salt
¼ tsp. baking soda
1 T. vanilla extract
2½ c. all-purpose flour
ICING
2 c. brown sugar
1 c. butter
½ tsp. vanilla
½ c. evaporated milk
4 c. powdered sugar
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Directions: |
Directions:Preheat the oven to 350°. Grease and flour 13x9x2 inch pan. 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 prepared pan and bake for 45 minutes or until firm to the touch. Cool the cake completely. While the cake cools, combine the brown sugar, butter and milk in a large heavy saucepan. 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 vanilla. Gradually mix in the powdered sugar. Let it cool slightly and frost the cooled cake. |
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Personal
Notes: |
Personal
Notes: This is Richard and Sue Fischer's favorite cake.
Richard and I were discussing the closing of one of our favorite restaurants in Kingsport and we agreed that they had made the best caramel cake ever. We were lamenting how much we would miss that cake so I decided to find a recipe that would be almost the same. I tried several and finally found this one. It’s still not the same, but very close. I think Richard approves also. I have brought it to several of the reunions. It’s one of my nephew Freddie’s favorites now and I make him one to take home with him every Christmas. Actually the recipe came from Paula Deen with a little variation from me. Sue Fischer
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