Ingredients: |
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature
1/3 cup vegetable oil
2 1/2 cups granulated sugar
3 cups sifted flour
6 large eggs plus 2 egg yolks, room temperature
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream, room temperature
2 tablespoons vanilla extract
For Caramel Icing
1 1/2 sticks butter
2 (12 ounce) cans evaporated milk
2 cups sugar
2 teaspoons vanilla extract
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Directions: |
Directions:Preheat oven to 350 degrees.
In a large mixing bowl, cream butter, oil and sugar on high until fully mixed and light and fluffy, about 5-6 minutes.
Turn mixer to medium speed and mix in your eggs and egg yolks one at a time until well combined.
Add in vanilla extract and mix. Sift flour, baking powder and salt into a medium sized bowl.
With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through. Do not over mix.
Spray three 9 inch round cake pans with baking spray or grease and flour them.
Pour batter into individual cake pans evenly. Bake in preheated oven for 23-30 minutes or until fully baked but DON’T OVERBAKE THESE CAKES (test them early).
Remove cake pans from oven and cool on cooling racks for 10 minutes.
Remove cakes from pans and wait until completely cooled to ice.
For the Caramel Icing
Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
Leave over medium to low heat stirring periodically for 1 1/2 – 2 hours (watch the entire time to make sure it does not burn) until thickened and caramel has darkened to a beautiful golden brown.
Icing should be a rich caramel color. It should also coat the back of a spoon to ensure thickness. Be careful to watch, adjusting heat temperature to not let it burn.
Remove from heat and add in vanilla extract. Cool for about 15-20 minutes before icing the cake. |
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