Caramel Cake

Have you read The Help?  Well, I did and LOVED it and they are constantly talking about Mini's wonderful, amazing caramel cake in it so when I found a recipe for one I HAD to make it!

Caramel Cake

Adapted from http://www.ourbestbites.com/2010/06/caramel-cake/ 

 

Cake:

1 yellow cake mix

1 8-oz. container of sour cream

1 c. oil

3 eggs

1 tsp. butter flavoring

1 tsp. vanilla extract

 

Frosting:

 

1 c. butter

2 c. firmly packed brown sugar

1/4 c. + 2 Tbsp. whipping cream

2 tsp. vanilla extract

3 3/4 c. powdered sugar

About 1 c. toasted, chopped pecans

 

To make the cake, preheat the oven to 350. In a large bowl, combine the cake ingredients and beat on medium-high for 3 minutes. Pour the batter into a 9×13″ pan and bake according to the times on the cake mix box. When the cake is finished baking, remove from heat and allow to cool. While cooling, prepare the caramel frosting.

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and, stirring constantly, bring the mixture to a boil. Carefully stir in the whipping cream and vanilla (be careful of splatters because they’ll be HOT!) and then bring this mixture to a boil. Remove from heat and allow to cool for about 1/2 hour.  Don't wait much longer than that or it will get to firm! 

     Transfer the mixture to a large mixing bowl and sift in the powdered sugar. Beat on high for 2-3 minutes or until creamy and fluffy. Spread the icing over the cake and sprinkle with toasted chopped pecans.