Caramel Cake

• 1 (8-oz.) container sour cream $$
• 1/4 cup milk
• 1 cup butter
• 4 eggs
• 2 cups sugar
• 2 3/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla

1. 1. Preheat oven to 350u0b0. Combine sour cream and milk.
2. 2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
3. 3. Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at medium-low speed until blended after each addition. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans.
4. 4. Bake at 350u0b0 for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.
5. 5. Spread Caramel Frosting between layers and on top and sides of cake.

sour cream , milk, butter, eggs, sugar, flour, baking powder, salt, vanilla

Taken from www.epicurious.com/recipes/member/views/caramel-cake-52565181 (may not work)