Caramel Cake

1. 1

   1. Preheat oven to 350u00b0. Combine sour cream and milk.

2. 2

   2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

3. 3

   3. Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at medium-low speed until blended after each addition. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans.

4. 4

   4. Bake at 350u00b0 for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.

5. 5

   5. Spread Caramel Frosting between layers and on top and sides of cake.

No additional tips available.