Combine sour cream and milk in 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; 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 and rum extract. Pour batter into two greased and floured 9 inch round cake pans. (Batter will be very thick). Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes, remove from pans and cool completely on wire racks. Working quickly, spread favorite caramel frosting between layers and on top and sides.
Favorite Caramel Frosting- Combine 2 1/2 cups sugar, 3/4 cup milk, 1 large egg, lightly beaten, and pinch of salt in a bowl, stirring well; stir in 1/2 cup butter or margarine, cut up. Sprinkle 1/2 cup sugar in a heavy 3 1/2 quart saucepan; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown (about 6 minutes). Remove from heat. Stir butter mixture into hot caramelized sugar. Cook sugar mixture over medium heat until candy thermometer registers 235 degrees (18 - 24 minutes) stirring often. Cool mixture 5 minutes. Beat frosting with a wooden spoon to almost spreading consistency (5 to 10 minutes). Immediately spread frosting on cake.
Originally Submitted
5/1/2012
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