This is a cake I have not seen or eaten any where but the deep south. This is a love or hate type of relationship. Many of my friends from other parts of the country did not know what it was. From looking on the internet neither do they? This is usually a white cake with a burn sugar icing. The icing is so, so sweet the kind that makes your teeth hurt. So, with all this talk about the “HELP” I have had it on my mind. I have tried 2 times to make this icing and just could not master it and I will say it is quiet difficult to get just right. I have an Aunt Caroline that was an amazing cook and I knew she had a great one. I got her daughter to give me her recipe and thought I would start my research there. Just so you know I do have the recipe for Minny’s Caramel Cake and her Chocolate Pie. This next week I will be giving it a run too…but this is the place I wanted to start. I did tweak the cake ~ why I cannot bring myself to buy margarine, sorry! 
Cake 1 box Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix 4 eggs 1 ~ 8oz sour cream 1 stick butter – room temperature 3 – 8 inch baking pans – buttered and lined with parchment paper
preheat oven to 350
Add cake mix, room temperature butter and sour cream to standing mixer. Start beating and add one egg at the time beat until completely mixed. Add batter evenly to each prepared 8 inch pan. I do weigh on a scale ~ really not necessary but a great way to get even. 
Caramel Icing 2 1/2 cups sugar 1/2 pint heavy whipping cream 1/2 stick butter In one sauce pan add 2 cups of the sugar, whipping cream and butter start to heat on a medium heat until it reaches a boil . While this is getting to a boil in a non stick
pan put in 1/2 cup of remaining sugar. I put it on a high heat and shake around or stir with a wooden spoon until it melts and becomes a brown color without burning. When sugar gets to the desired color add it to the cream which should have just reached a boil. Continually stir with a wire whisk . Cooking until it reaches a soft ball stage which can take a few minutes. Once you reach this stage cut heat off and continue to stir until it cools. This is the tricky part and you have to work quickly to ice the cake. I pour on the 1st layer and then quickly spread ~ then the next layer spread and then the last layer and sides you must work quickly. If you do not work quickly your icing will set up on you. I am sure you can put it back on the heat for a minute or so if you had to. I had to make 2 batches to cover the cake shown.
Cake 1 box Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix 4 eggs 1 ~ 8oz sour cream 1 stick butter – room temperature 3 – 8 inch baking pans – buttered and lined with parchment paper
preheat oven to 350
Add cake mix, room temperature butter and sour cream to standing mixer. Start beating and add one egg at the time beat until completely mixed. Add batter evenly to each prepared 8 inch pan. I do weigh on a scale ~ really not necessary but a great way to get even. 
Caramel Icing 2 1/2 cups sugar 1/2 pint heavy whipping cream 1/2 stick butter In one sauce pan add 2 cups of the sugar, whipping cream and butter start to heat on a medium heat until it reaches a boil . While this is getting to a boil in a non stick
pan put in 1/2 cup of remaining sugar. I put it on a high heat and shake around or stir with a wooden spoon until it melts and becomes a brown color without burning. When sugar gets to the desired color add it to the cream which should have just reached a boil. Continually stir with a wire whisk . Cooking until it reaches a soft ball stage which can take a few minutes. Once you reach this stage cut heat off and continue to stir until it cools. This is the tricky part and you have to work quickly to ice the cake. I pour on the 1st layer and then quickly spread ~ then the next layer spread and then the last layer and sides you must work quickly. If you do not work quickly your icing will set up on you. I am sure you can put it back on the heat for a minute or so if you had to. I had to make 2 batches to cover the cake shown.
I do feel like for the 1st time ~ I had success.
This is one recipe I would have to work on before I would take the cake out in the world. Hard to get the icing looking great ~ you have to work so quickly. But all and all it tasted as I remember yummy! Next up is Minny’s Caramel Cake. Y a’ll come back now you hear.
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Do you have any left. This is Don’s absolute favorite
Nope…sorry the news traveled fast and it was gone in 24 hours. I will make another one soon ~ K
Honey I wish I could Make a cake that looks like yours.
When we come to visit please make one!!!!!
Thanks…sweetie ~ I will be happy to make you one!
What a wonderful memory – thank you Angela!
Thanks…she was such a wonderful cook! I miss her!
I just made this and it turned out wonderful. One batch of frosting was plenty. I used a sauce pan and it turned our yum…mmy. thanks!
how long did you bake it for?
Dominique….my oven cooks really hot so I bake mine about 23 ~ 28 minutes. You may need to go a few more minutes. Thanks…..
I saw your caramel cake and my mouth has watered until I had to just nake it tonight..It’s in the oven now. I had to come back to my computer to look again about 3 to 4 times, due to no liquid being in this recipe..I even added about a scant cup of sour cream to a box of betty crocker yelllow cake mix which already contained pudding. I was completely baffeld. I read the box and it calls for a cup of water.. So, I fianlly just gave up and decided to trust that you did not forget a liquid addition to your recipe and I also put in as instructed with butter and parchment paper into a 13 x 9 inch pan. as long as the cake is not too high I will like it as much as a layered one, because my whole thing is liking that caramel icing to be on my cake in about every couple of inches in any direction! I may wait until tomorrow to make the icing, but for now, I’m just praying that all goes well with a very heavy and strange looking cake batter..You may want to add a little hint about this to your recipe for other stubborn long time cooks like myself, so that they will know that it’s ok..I will beback tomorrow after I make the icing and let you know how good the cake is..but if it doesn’t turn out like cake, I may beback tonight.Haha..Thank you and I hope this is as good as it looks..alos, waiting for the minnies caramel cake recipe at your site.. Thank you for posting this beautiful cake and it’s recipe!
Well, lo and behold, my quick as lightening creation of what looked like golden puttty, has turned into a beautiful puffed up golden cushion of cake! It occurrs to me that I can cut this oblong cake in half and have 2 layers so as to get more icing per bite! That will call for a double recipe on the icing I’ sure, but this was the most interesting and fastest baking cake I think I have ever made. I guess the post goes on thru tomorrow.. So, Happy Baking to All, and to /all a Good Night..
Donna…so glad you had success! I hope everyone enjoys all your work. Oh, that sounds so good right now, a nice fresh slice of cake and cup of coffee with a little cream oh yum! I wish you many golden cushion cakes! Enjoy and happy baking to you! Angie
Thank you so much for sharing this recipe. My husband loves Caroline’s caramel cake. I made this recipe with 7 layers and he loved it.
Thanks Linda, That sounds amazing I will have to try making it in more layers. One little lady at church use to do hers that same way. Enjoy and Happy Baking to you, smiles Angie