Caramel Cake

I found this yummy cake on Our Best Bites and it proved to be just as yummy as it sounded!

The cake was moist and the frosting was oh so delicious!

The recipe makes a lot of frosting, next time I may half the recipe.

This is a yummy alternative to the normal chocolate and vanilla frosting! Definitely one I will be adding to my frosting choice list!

Caramel Cake

(www.ourbestbites.com)

CAKE:

• 1 Duncan Hines yellow cake mix
• 1 8 oz. container of sour cream
• 1 cup oil
• 3 eggs
• 1 tsp butter flavoring (I didn't have this and it was fine without!)
• 1 tsp vanilla extract
• 1 tsp almond extract

FROSTING:

• 1 cup butter
• 2 cups firmly packed brown sugar
• 1/4 cup + 2 tbsp whipping cream
• 2 tsp vanilla extract
• 3 3/4 cups powdered sugar
• About 1 cup toasted, chopped pecans (I didn't have these, but would be really yummy!)

To make the cake, preheat the oven to 350 degrees. In a large bowl, combine the cake ingredients and beat on med-high for 3 minutes. Pour the batter into a 9 x 13 pan and bake according to the times on the cake mix box. When the cake is finished baking, remove from oven and allow to cool. While cooling, prepare frosting.

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. The mixture will splatter because it is really hot, so be careful! Bring mixture back to a boil.

Remove from heat and allow to cool for about 30 minutes. Transfer the mixture to a large mixing bowl and sift in the powdered sugar. Beat on high for 2-3 minutes or until creamy and fluffy. Spread the icing over the cake and sprinkle with toasted chopped pecans!