Caramel Cake

Caramel Cake

8 ounces sour cream
1/4 cup milk
1 cup butter, softened
2 cups sugar
4 large eggs
2 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla

Combine sour cream and milk in a small bow; set aside.  beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beat after each addition.

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

Pour batter into two greased and floured 9 inch round cake pans. (Batter will be thick)

Bake at 350 degrees for 25-30 minutes.  Cool in cake pans 10 minutes before removing from pans to wire racks.

Caramel Frosting:
3 cups sugar, divided
3/4 cup milk
1 large egg, lightly beaten
1/2 cup butter, cut put
Pinch of salt

Combine 2 1/2 cups of sugar, milk, egg and salt in a bowl, stirring well.  Stir in butter.  Sprinkle remaining 1/2 cup sugar in a heavy 3 1/2 quart saucepan.  Cook , stirring constantly until sugar dissolves and syrup is light golden brown, about 6 minutes.  Remove from heat.