Cream Caramel Cake

dessert

Cream Caramel Cake — front of the card
front
Cream Caramel Cake — back of the card
back

25 min active · 1 hr 5 min total · one 3-layer 9-inch cake (times estimated)

Ingredients

  • 2 sticks margarine or butter
  • 3 cups sugar
  • 6 eggs
  • 2⅔ cups flour
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 1 (8 oz.) container sour cream
  • 1 tablespoon vanilla

Steps

  1. Bring all ingredients to room temperature. Preheat oven to 350°F.
  2. Grease and prepare three 9-inch round cake pans.
  3. Cream the margarine (or butter) and add the sugar; mix until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Add the flour, soda, and salt alternately with the sour cream: add about ¼ of the flour mixture, beating thoroughly, then add ⅓ of the sour cream; repeat until all of each is incorporated.
  6. Stir in the vanilla.
  7. Pour batter evenly into the prepared pans. Tap pans on the counter to remove air bubbles.
  8. Bake at 350°F for 25–35 minutes, until the cake is done.
  9. Frost with Caramel frosting.