Ingredients
For the Cake:
* 1 cup unsalted butter, room temperature 2 sticks
* 1/3 cup vegetable oil
* 2 1/2 cups granulated sugar
* 3 cups sifted cake flour
* 6 large eggs room temperature
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup sour cream
* 2 tablespoons pure vanilla extract
For the Caramel Icing:
* 1 1/2 sticks butter
* 2 cans evaporated milk
* 2 cup granulated sugar
* 2 teaspoons pure vanilla extract
Instructions
For the Cake:
Preheat oven to 325 degrees.
In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes. Turn mixer to medium speed and mix in eggs one at a time until well incorporated.
Add in vanilla extract and mix. Sift cake flour, baking powder and salt into a medium sized bowl.
With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through. Do not over mix.
Spray Bundt cake pan with baking spray or grease and flour them. Pour batter into cake pans and spread evenly.
Bake in preheated oven for 1 hour and 30 minutes or until fully baked (but DON’T OVER-BAKE THIS DELICIOUS CAKE- CHECK THEM EARILER SO THEY DON’T DRY OUT). TAKE A TOOTH PICK AND STICK IT INSIDE THE CAKE AFTER ONE HOUR TO DEE IF IT COMES OUT CLEAN.
