Thursday, August 19, 2010

Caramel Cake

Last year on my birthday we started a new tradition. The kids make my cake. I told them that I wanted a cake I had seen on Our Best Bites. And so, they made it for me! And man was it goooood! It is piled high with frosting. Now the original recipe didn't call for caramel bites but I thought they might be fun for the kids to use to decorate. Also, I'm the only fan of nuts around here so only a portion of the cake has pecans. And... for anyone who was, the house did not burn down from ALL of the candles! ha!
1 Duncan Hines yellow cake mix
1 8-oz. container of sour cream
1 c. oil
3 eggs
1 tsp. butter flavoring
1 tsp. vanilla extract
1 tsp. almond extract

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 9x13" 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. 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.

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