Today is my monthly bookclub luncheon. I am bringing dessert. I haven't baked anything for a month, during the pseudo-diet. Our book this month was "Beach Music", by Pat Conroy. I really enjoyed the family saga, which takes place in South Carolina, and Rome. I decided to make a "Southern Cake", so I whipped out my dusty copy of Paula Deen's, "The Lady & Sons Too", and found:
Sour Cream Caramel Cake
1 c. butter
3 c. sugar
2 3/4 c. flour
1 t. salt
1/4 t. baking soda
1 c. sour cream
1 Tbl. vanilla
Preheat oven to 350. Grease and flour 3 9" round cake pans (or one 9x13).
Cream butter and sugar. Add eggs, one at a time, beating after each addition.
Sift together flour, salt and baking soda. Alternately add flour mixture and sour cream to the batter. Stir in vanilla. Pour batter into prepared pans and bake for 25-35 min. (I baked mine for 30.) Bake 45 min. if using rectangular pan. Let cool in pans for 15 min., then turn on to racks to cool completely.
Easy Caramel Icing
2 c. packed brown sugar
1 c. butter
1/2 c. evaporated milk
1/2 t. vanilla 4 c. powdered sugar
In a large, heavy saucepan, combine butter, brown sugar, and milk.
Cook over low heat until butter melts. Increase heat to medium, and cook for two more minutes, stirring constantly. Remove from heat. Stir in vanilla. Whisk in powdered sugar, a cup at a time until smooth. Let cool slightly before frosting cooled cake.
I may bring home a piece for Brad, but THIS CAKE would not be safe at my house!