Caramel Cake

Happy Fathers Day!!

This is one of the most decadent cakes ever!!

So I had to make it for Fathers Day!

I've made a Caramel Cake before but it was kinda lacking the right punch of caramel flavor so when I saw this one posted over at Our Best Bites I thought I'd give it a try.

Gotta warn you though-This is a very, very sweet cake!

Oh and the Hubby loved it!;)

For the Cake:

1 yellow cake mix-they recommend Duncan Hines-I used my favorite..Betty Crocker:)

1 8 oz. container sour cream

1 c. oil

3 eggs

1 tsp. butter flavor

1 tsp. vanilla extract

1 tsp. almond extract

Preheat oven to 350*. In a large bowl, combine cake ingredients and beat on med-high for 3 mins. While they used a 9x13 in. pan I used 9 in. round pans-I like a layered cake:) Pour batter into pan of choice-you could totally do cupcakes if you wanted-Yummy! Bake according to box directions. Once baked allow to cool. While cooling, prepare the caramel frosting.

Frosting:

1 c. butter

2 c. firmly packed brown sugar-I used half dark brown and half regular brown

1/4 c.+2 T. whipping Cream

2 t. vanilla

3-3/4 c. powdered sugar

About 1 c. toasted, chopped pecans-I didn't use these hubby doesn't care for them.

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and , stirring constantly, bring the mixture to a boil. Carefully stir in the whipping cream and vanilla {be careful of splatters-it's HOT!} and then bring this mixture to a boil. Remove from heat and allow to cool for about 1/2 hour. Transfer the mixture to a large mixing bowl and sift in the powdered sugar. Beat on high for 2-3 mins or until creamy and fluffy. If you do a layer cake press down on the cakes while still hot. You can do it in 2 layers if you like or you can slice the cake in halves to make 4 layers, which is what I did. Spread the icing over the cake and sprinkle with chopped pecans.

Soooo Yummy!

Enjoy with a nice hot cup of strong coffee!

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