CAKE LAYERS:

2 sticks butter
3 c. sugar
6 eggs
2 2/3 c. all-purpose flour
1/4 tsp. baking soda
1 tsp. salt
1 (8 oz.) carton dairy sour cream
1 tbsp. vanilla extract

CARAMEL FROSTING:

1/2 lb. butter
2 c. light brown sugar
1/2 c. evaporated milk
1/2 tsp. vanilla extract
4 c. 10X confectioners' sugar

TO MAKE CAKE: All ingredients should be at room temperature. Preheat oven to 350 degrees. Prepare three 9-inch pans. Cream butter until light, add sugar gradually until light and fluffy. Add eggs, one at a time, and beat well after each addition. Sift flour, baking soda, and salt together. Add about 1/4 of the flour mixture, beating until thoroughly mixed, add 1/3 sour cream and combine thoroughly. Repeat, alternating flour and sour cream. Stir in flavoring. Pour into pans. Bake 25-35 minutes. Cool 10 minutes and remove from pans.

TO MAKE FROSTING: Melt butter, add brown sugar and then milk. Cook 2 minutes over medium heat, stirring constantly. Remove from heat. Add vanilla and pour over confectioners' sugar. Beat until smooth. Let cool slightly. Frosts 3-4 layers.