Caramel Cake

Cream sugar and butter until fluffy. Add eggs, one at a time. Add alternately sour cream and flour. Stir in vanilla. Pour into 3 prepared round cake pans. Bake at 325 until light golden. Cool in pans 10 minutes and turn out on wire rack to cool completely before frosting.

CARAMEL FROSTING

1/2 pint whipping cream

2 cups sugar

2/3 cup sugar

Mix cream and 2 cups sugar in a heavy saucepan and bring to a boil and set off heat.

Pour 2/3 cup sugar evenly into a heavy skillet. Turn heat on medium-low and stand and watch until sugar is completely melted and caramelized. Do not stir. You might have to swirl the pan a little.

Set the saucepan back on the heat and immediately pour caramelized sugar into hot mixture. Stir occasionally with wooden spoon. Boiling gently, cook to a soft boil stage that will form in cold water. Remove from heat and add 6 tablespoons butter and 1 teaspoon vanilla. Stir and beat until cool enough to spread on layers.