*  Exported from  MasterCook Mac  *
 
                                Caramel Cake
 
 Recipe By     : Southern Living 1990 Annual Recipes
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      8-oz          carton sour cream
      1/4  cup           milk
    1      cup           butter -- softened
    2      cups          sugar
    4                    eggs
    2 3/4  cups          all-purpose flour
    2      teaspoons     baking powder
      1/2  teaspoon      salt
    1      teaspoon      vanilla extract
    1      teaspoon      rum extract -- optional
                         Caramel Frosting
 
 Combine sour cream and milk.  Cream butter; gradually add sugar, beating well a
 t medium speed of an electric mixer.  Add eggs, one at a time, beating well aft
 er 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 ad
 dition. Stir in vanilla and, if desired, rum extract.
 
 Pour batter into 2 greased and floured 9-inch round cakepans.  Bake at 350 degr
 ees for 30 to 35 minutes or until a wooden pick insearted in center comes out c
 lean.  Cool in pans 10 minutes; remove from pans, and cool completely on wire r
 acks.  Spread Caramel Frosting between layers and on top and sides of cake.  Yi
 eld:  one 2-layer cake.
 
 Submitted to Southern Living by Ethelwyn Langston of Birmingham, Alabama
 
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 Per serving (excluding unknown items): 476 Calories; 21g Fat (39% calories from
  fat); 6g Protein; 67g Carbohydrate; 136mg Cholesterol; 394mg Sodium
 Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 2 1/2 Fruit; 4 Fat; 2 1/2 Ot
 her Carbohydrates
 
 
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