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Caramel Cake

 

22

Yield

1

cake

Prep

25

min

Cook

35

min

Ready

80

min

Trans-fat Free
 

Ingredients

8 ounces sour cream
¼ cup milk
1 cup butter
softened
2 cups sugar
4 large eggs
2 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon rum extract
optional
*
1 x frosting
caramel
*

Directions

Combine sour cream and milk.

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.

Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with sour cream mixture beginning and ending with flour mixture.

Mix after each addition.

Stir in vanilla and, if desired, rum extract.

Pour batter into 2 greased and floured 9-inch round cakepans.

Bake at 350℉ (180℃) F for 30 to 35 minutes or until a wooden pick insearted in center comes out cup lean.

Cool in pans 10 minutes; remove from pans, and cool completely on wire r acks.

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

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 367g (12.9 oz)
Amount per Serving
Calories 130944% of calories from fat
 % Daily Value *
Total Fat 64g 98%
Saturated Fat 38g 192%
Trans Fat 0g
Cholesterol 359mg 120%
Sodium 730mg 30%
Total Carbohydrate 57g 57%
Dietary Fiber 2g 9%
Sugars g
Protein 36g
Vitamin A 41% Vitamin C 1%
Calcium 18% Iron 28%
* based on a 2,000 calorie diet How is this calculated?

 

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