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 x 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.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.