Cream Cake Layers:
2 sticks butter softened
3 cups sugar
6 eggs
2 2/3 cups all-purpose flour
1/4 tsp baking soda
1 tsp salt
1 8 oz. carton sour cream
1 tbsp vanilla extract

Caramel Frosting:
1/2 stick butter
2 cups light brown sugar
1/2 cup evaporated milk
1/2 tsp vanilla extract
4 cups 10X conf sugar

Cake: preheat oven to 350°. Cream butter and sugar until fluffy. Add eggs one at a time. Sift flour, baking soda and salt together. Alternating, add flour and sour cream to butter mixture. Add vanilla. Pour into 3 9-inch prepared pans. Bake for 25-35 minutes. Test with a cake tester for doneness. Remove from oven and cool on racks for 10 minutes, then remove for complete cooling.

Frosting: melt butter, add brown sugar and milk. Cook 2 minutes over medium heat stirring constantly. Remove from heat and add vanilla. Pour over conf sugar and beat until smooth. Let cool slightly, then frost layers.