Ingredients

serves 15-20

　　

Cake

1 cup (2 sticks) butter

　　3 cups granulated sugar

　　6 eggs

　　2 2/3 cups all-purpose flour

　　1 teaspoon salt

　　1/4 teaspoon baking soda

　　1 cup sour cream

　　1 tablespoon vanilla extract

　　

Easy Caramel Icing

2 cups packed dark brown sugar

　　1 cup (2 sticks) butter

　　1/2 cup evaporated milk

　　1/2 teaspoon vanilla extract

　　4 cups confectioners’ sugar

　　

Step 1

Preheat the oven to 350 degrees. Grease and flour three 9-inch round cake pans or one 13 × 9-inch pan. For the cake, cream the butter and granulated sugar until fluffy. Add the eggs one at a time, beating after each addition. Sift the flour, salt, and baking soda together. Alternately add the flour mixture and the sour cream to the batter, stirring well. Stir in the vanilla. Pour the batter into the prepared pans and bake for 25 to 35 minutes or until firm to the touch if using round pans, 45 minutes if using the rectangular pan. Let the cakes cool in the pans for a few minutes, then turn them out onto cake racks to cool completely.

　　

Step 2

While the cakes cool, make the icing: In a large, heavy saucepan, combine the brown sugar, butter, and milk. Cook over low heat until the butter melts. Increase the heat to medium and cook, stirring constantly, for 2 minutes longer. Remove the pan from the heat and stir in the vanilla. Gradually mix in the confectioners’ sugar. Let the icing cool slightly, then frost the cooled cake.

　　Paula Deen's Kitchen Classics