Caramel Cake

I found this recipe on Our Best Bites and made it for Father's Day.  It was good...but I didn't care for the "cake mix" cake.  I even doctored it up like they did but it just seemed really greasy and not that great to me.  Just couldn't mask that cake mix flavor.  Next time I think I would make a homemade yellow cake recipe.  However...the frosting was wow!  I guess the frosting recipe came from Southern Living Comfort Food.  It was very thick and very sweet and about the consistency of fudge!  Whew!  One slice goes a long way on this cake!  They do suggest making it in a 9x13.  It would be very hard to frost a cake with sides with this frosting!

Caramel Cake

Cake:
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

Frosting:
1 c. butter
2 c. firmly packed DARK 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.