Caramel Cake

Directions

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