Caramel Cake

• 1 1/2 cups sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cups sugar
• 1/2 cup Land O Lakes European Style Butter, softened
• 3 Land O Lakes Eggs
• 1/2 cup sour cream
• 2 teaspoons vanilla
• 1 1/2 cups sugar
• 1/2 cup Land O Lakes European Style Butter
• 2 cups Land O Lakes Heavy Whipping Cream, warmed
• 2 teaspoons vanilla

1. Heat oven to 350F.
2. Grease and flour 8-inch square baking pan; set aside.
3. Combine flour, baking powder and salt in bowl; set aside.
4. Combine 1 1/4 cups sugar and 1/2 cup butter in another bowl; beat at medium speed until well mixed.
5. Add eggs, 1 at a time, beating well after each addition.
6. Add sour cream and 2 teaspoons vanilla; beat until well mixed.
7. Add flour mixture; beat at low speed until well mixed.
8. Spread batter into prepared pan.
9. Bake 25-30 minutes or until toothpick inserted into center comes out clean.
10. Cool 10 minutes in pan; remove to cooling rack.
11. Cool completely.
12. Cut cake in half horizontally, creating 2 layers.
13. Combine 1 1/2 cups sugar and 1/2 cup butter in 4-quart saucepan; cook over medium-high heat, stirring constantly, 15-17 minutes or until mixture is light golden brown.
14. Remove from heat; slowly stir in warm whipping cream.
15. Return to stovetop; cook over low heat, stirring occasionally, 1-1 1/2 hours or until candy thermometer reaches 230F.
16. Remove from heat; stir in 2 teaspoons vanilla.
17. Beat with hand mixer until thick, glossy and spreadable, 3-5 minutes.
18. (A dollop dropped on a plate should spread only slightly.)
19. Place 1 cake layer onto cake plate.
20. Pour 1 1/4 cup icing over cake.
21. Place second cake layer on top.
22. Pour and gently spread remaining icing over top and sides of cake.

flour, baking powder, salt, sugar, european, o lakes eggs, sour cream, vanilla, sugar, european, cream, vanilla

Taken from www.landolakes.com/recipe/4366/caramel-cake (may not work)