Recipe By : Ethelwyn Langston of Birmingham, Alabama
Serving Size : 10 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Sour cream
1/4 c Milk
1 c Butter -- softened
2 c Sugar
4 Eggs
2 3/4 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1 ts Vanilla extract
1 ts Rum extract (optional)
Caramel Frosting
Combine sour cream and milk. Cream butter; gradually add sugar,
beating well at medium speed of an electric mixer. Add eggs, one at a
time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture
alternately with sour cream mixture beginning and ending with flour
mixture. Mix after each addition. Stir in vanilla and, if desired,
rum extract.
Pour batter into 2 greased and floured 9" round cakepans. Bake at
350°F for 30 to 35 minutes or until a wooden pick insearted in center
comes out clean. Cool in pans 10 minutes; remove from pans, and cool
completely on wire racks. Spread Caramel Frosting between layers and
on top and sides of cake.
