I haven’t posted a recipe in a while but, this one is well worth the wait. Caramel Cake is traditionally a southern creation that is rich, flavorful and very decadent. It is the perfect combination of a full-bodied cake (one that doesn’t play second to the flavor of the frosting, but doesn’t over power it either), with almost a pound cake consistency and a homemade caramel candy coating. This perfect balance is really hard to come by and this one is just ah-may-zing! I will tell you that it is not a simple cake to make and it’s a little labor intensive. I’m not saying this to deter you from making it but just keeping it real because I don’t want you to hate me when you’re done. If you are at all comfortable baking then do it! If you’re not, give the recipe to someone who is and pay them to do it! But by all means, DO IT! Oh, and Tina Turner’s “Simply the Best” should be playing in the back ground while your baking to add to the enjoyment.
1 (8 oz.) carton sour cream
1/4 c milk
1 c butter, softened
2 c sugar
4 large eggs
2 3/4 c all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla extract
Combine sour cream and milk in a small bowl; set aside.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.
Combine flour, baking powder and salt (DO NOT SIFT! Use a whisk to blend); add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix at low-speed after each addition until blended. Stir in vanilla. Batter will be very thick.
Pour into a prepared (greased and floured) bundt pan. Bake at 350 degrees for 35 minutes or until a wooden pick inserted into the cake comes out clean. Cool completely.
4 c sugar
2 c butter
2 c evaporated milk
2 tsp. vanilla extract
Combine sugar, butter and milk in a 4 quart saucepan or small Dutch oven. Bring to a boil over medium heat. Cover and cook 2 to 4 minutes to wash down sugar crystals from sides of the pan. Uncover and cook, STIRRING CONSTANTLY, until mixture reaches soft ball stage or candy thermometer registers 234 degrees (about 40 minutes). *If you don’t have a candy thermometer or are not familiar with soft ball stage, look at the color of the mixture. It should be a deep golden color like a rich caramel. As the frosting cooks, stir gently until it reached 222 degrees, then stir more vigorously to avoid scorching. Remove from heat and add vanilla. Cool 10 minutes (leave in pan).
Beat mixture, in sauce pan, at medium speed with an electric mixer 8 to 10 minutes or until almost spreading consistency. Pour over the cake and let drip down the sides. You will have more frosting than necessary. I pour the extra frosting in anto 11 x 13 pan, lined with wax paper, spread evenly and refrigerate for a couple of hours. It makes yummy Caramel Fudge…BONUS!!!!!
*The Ultimate Southern Living Cookbook, 1999