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6 large eggs , let then sit out to get to room temperature
2 Tablespoons baking powder
½ teaspoon salt
1 cup sour cream
2 tablespoons pure vanilla extract
Caramel Icing Ingredients:
1½ sticks butter
2 (12 ounce) cans evaporated milk
2 cup granulated sugar
2 teaspoons pure vanilla extract
For the Cake Preheat oven to 350 degrees. In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes. Turn mixer to medium speed and mix in eggs one at a time until well incorporated. Add in vanilla extract and mix. Sift cake flour, baking powder and salt into a medium sized bowl.With mixer on slow speed, then add sour cream Do not over mix. Spray three 9 inch round cake pans with baking spray and flour them. Pour batter into individual cake pans evenly. Bake in preheated oven for 25-30 minutes or until fully baked . DO THE FORK TEST Remove cake pans from oven and cool on cooling racks for 10 minutes. Remove cakes from pans and wait until completely cooled to ice.
Making the Caramel Icing: Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together. Leave over medium to low heat stirring periodically for about 1½- 2 hours keep a eye on it so it does not burn or stick until thickened and caramel has darkened to a beautiful golden brown. Make sure that the caramel turns the color of the photo below before stopping the heat. It should also coat the back of a spoon.
Remove from heat and add in vanilla extract.Cool for about 15-20 minutes before icing the cake. you dont want to cook the vanilla *****FORK TEST**** BEFORE YOU REMOVE THE CAKE STICK IN A FORK AND IF THE CAKE IS DONE IT WILL COME OUT CLEAN