The Humpherys Family

Caramel Cake

Source  Our Best Bites
Recipe Added:  1/9/2012
1 Duncan Hines yellow cake mix
1 8-oz. container of sour cream
1 cup oil
3 eggs
1 tsp butter flavoring
1 tsp vanilla
1 tsp almond extract
Frosting:
1 cup butter
2 cup brown sugar
1/4 cup + 2 Tbsp whipping cream
2 tsp vanilla
3 3/4 cup powdered sugar
1 cup toasted, chopped pecans
To make the cake, preheat the oven to 350. In a large bowl, combine the cake ingredients and beat on medium-high for 3 minutes. Pour the batter into a 9×13″ pan and bake according to the times on the cake mix box. When the cake is finished baking, remove from heat and allow to cool. While cooling, prepare the caramel 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 (be careful of splatters because they’ll be 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 minutes or until creamy and fluffy. Spread the icing over the cake and sprinkle with toasted chopped pecans.
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