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1
Heat oven to 350F.
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2
Grease and flour 8-inch square baking pan; set aside.
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3
Combine flour, baking powder and salt in bowl; set aside.
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4
Combine 1 1/4 cups sugar and 1/2 cup butter in another bowl; beat at medium speed until well mixed.
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5
Add eggs, 1 at a time, beating well after each addition.
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6
Add sour cream and 2 teaspoons vanilla; beat until well mixed.
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7
Add flour mixture; beat at low speed until well mixed.
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8
Spread batter into prepared pan.
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9
Bake 25-30 minutes or until toothpick inserted into center comes out clean.
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10
Cool 10 minutes in pan; remove to cooling rack.
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11
Cool completely.
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12
Cut cake in half horizontally, creating 2 layers.
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13
Combine 1 1/2 cups sugar and 1/2 cup butter in 4-quart saucepan; cook over medium-high heat, stirring constantly, 15-17 minutes or until mixture is light golden brown.
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14
Remove from heat; slowly stir in warm whipping cream.
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15
Return to stovetop; cook over low heat, stirring occasionally, 1-1 1/2 hours or until candy thermometer reaches 230F.
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16
Remove from heat; stir in 2 teaspoons vanilla.
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17
Beat with hand mixer until thick, glossy and spreadable, 3-5 minutes.
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18
(A dollop dropped on a plate should spread only slightly.)
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19
Place 1 cake layer onto cake plate.
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20
Pour 1 1/4 cup icing over cake.
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21
Place second cake layer on top.
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22
Pour and gently spread remaining icing over top and sides of cake.
