Irresistible Caramel Cake

8 oz. sour cream

1/4 cup whole milk

2 sticks butter,room temp

2 cups sugar

4 large eggs, room temp

2 3/4 cups all purpose flour

2 t. baking powder

1/2 t. salt

1 t. vanilla

Caramel Frosting

Combine sour cream and milk in a small bowl and set aside.

Beat butter at medium speed until creamy, gradually add sugar, beating well. Add eggs one at a time, beating well after each addition.

Combine flour, baking powder, salt; add to butter mixture alternating with the sour cream mixture, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla.

Pour mixture into two greased and floured 9 inch cake pans.

Bake at 350 degrees for 30-35 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes, remove from pans, and cool completely on wire racks.

CARAMEL FROSTING

3 cups sugar, divided

3/4 cup whole milk

1 lg. egg, lightly beaten

1/8 t. salt

1 stick butter,cut up

Combine 2 1/2 cups sugar, milk, egg, and salt in a bowl, stirring well; stir in butter.

Sprinkle remaining 1/2 cup sugar in a heavy 3 qt. saucepan, place over medium high heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown. Remove from heat. Stir butter mixture into hot caramelized sugar. (the sugar will lump, becoming smooth with further cooking)

Cook sugar mixture over medium heat until a candy thermometer registers 234 degrees, stirring often. Cool mixture 4-5 minutes.

Beat frosting with a wooden spoon to almost spreading consistancy (5-8 minutes). Immediately spread onto cake.

Yield:2 3/4 cups