Caramel Cake

For the Cake:
1 yellow cake mix-they recommend Duncan Hines-I used my favorite..Betty Crocker:)
1 8 oz. container sour cream
1 c. oil
3 eggs
1 tsp. butter flavor
1 tsp. vanilla extract
1 tsp. almond extract

Preheat oven to 350*. In a large bowl, combine cake ingredients and beat on med-high for 3 mins. While they used a 9x13 in. pan I used 9 in. round pans-I like a layered cake:) Pour batter into pan of choice-you could totally do cupcakes if you wanted-Yummy! Bake according to box directions. Once baked allow to cool. While cooling, prepare the caramel frosting.


1 c. butter
2 c. firmly packed brown sugar-I used half dark brown and half regular brown
1/4 c.+2 T. whipping Cream
2 t. vanilla
3-3/4 c. powdered sugar
About 1 c. toasted, chopped pecans-I didn't use these hubby doesn't care for them.

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-it's 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 mins or until creamy and fluffy. If you do a layer cake press down on the cakes while still hot. You can do it in 2 layers if you like or you can slice the cake in halve to make 4 layers, which is what I did. Spread the icing over the cake and sprinkle with chopped pecans.