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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Southern Living 1990 Annual Recipes Ingredients:
1 (8 ounce) 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 pecan frosting |
Directions:
1. Combine sour cream and milk. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
2. Combine flour, baking powder, and salt; add to creamed mixture alternately with.
3. sour cream mixture beginning and ending with flour mixture. Mix after each addition. Stir in vanilla and, if desired, rum extract.
4. Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick insearted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks. Spread Caramel Frosting between layers and on top and sides of cake.
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