Salted Caramel Sour Cream Cake:
You might not be able to tell by looking at this cake now, but it was totally born out of rejects. Well, rejects may be a bit harsh, more like frustration…lol! It was “clean out the pantry & fridge” day, and I was in one of my throws everything away moods.
That’s the mood that if you lived with me you’d probably want to get out of the house for a few hours until I’m finished!
1 box of White Cake Mix
1-12 oz. jar of Caramel Sauce/Topping
1-16oz. container of White Frosting
1/2 cup of Sour Cream
Salt for sprinkling
Mix the batter according to the box instructions, and then stir in the Sour Cream. In a parchment-lined pan, pour the batter and bake the cake according to the box directions…
Let it cool and gently poke some holes in it with a fork…
Pour half the jar of Caramel Sauce over the poked cake…
Spread it around and let it sit for 5 minutes…
While it’s soaking up that goodness, grab a medium bowl and make the Frosting. Mix the rest of the Caramel Sauce with the While frosting.
Now frost that cake, and frost it good…
Don’t forget the Salt finish…that’s what makes this cake POP!
Now serve up a nice little piece..lol
And do what comes naturally!