Caramel Cake

STEP 1

Heat oven to 350°F. Grease and flour 8-inch square baking pan; set aside.

STEP 2

Combine flour, baking powder and salt in bowl; set aside.

STEP 3

Combine 1 1/4 cups sugar and 1/2 cup butter in another bowl; beat at medium speed until well mixed. Add eggs, 1 at a time, beating well after each addition. Add sour cream and 2 teaspoons vanilla; beat until well mixed. Add flour mixture; beat at low speed until well mixed.

STEP 4

Spread batter into prepared pan. Bake 25-30 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes in pan; remove to cooling rack. Cool completely.

STEP 5

Cut cake in half horizontally, creating 2 layers.

STEP 6

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. Remove from heat; slowly stir in warm whipping cream. Return to stovetop; cook over low heat, stirring occasionally, 1-1 1/2 hours or until candy thermometer reaches 230°F. Remove from heat; stir in 2 teaspoons vanilla. Beat with hand mixer until thick, glossy and spreadable, 3-5 minutes. (A dollop dropped on a plate should spread only slightly.)

STEP 7

Place 1 cake layer onto cake plate. Pour 1 1/4 cup icing over cake. Place second cake layer on top. Pour and gently spread remaining icing over top and sides of cake.