Recipe(tried): Old-Fashioned Caramel Cake

This is the Best. I hope you enjoy it.

Old-Fashioned Caramel Cake

Cake:
1 cup sour cream
1/4 cup milk
2/3 cup (10 tablespoons plus 1 teaspoon) butter, softened
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Carmel Frosting:
2 sticks butter
2 cups light brown sugar
1/2 cup evaporated can milk
1/2 teaspoon vanilla extract
4 cups confectioners sugar

1. Grease and flour two 9-inch round cake pans and set aside. In a small bowl, combine sour cream and milk; set aside.

2.In a large bowl of an electric mixer, cream butter and sugar until light and fluffy, about 2 minutes. Add eggs and beat until combined. Add vanilla and almond extracts and mix to combine. Beat for 5 minutes on high speed, stopping twice to scrape down sides of bowl with a rubber spatula.

3. In a medium bowl, combine flour, baking powder and salt. Add flour mixture to butter mixture alternately with the sour cream mixture; mix until well-combined, about 1 minute. Pour batter into prepared pans and bake in a preheated 350-degree oven for 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean. Remove from oven and cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.

4. Prepare icing: Melt butter, add brown sugar and milk. Cook 2-3 minutes over medium heat stirring constantly remove from heat. Add vanilla and pour over confectioners sugar. Beat until smooth. Let cool slightly. Frost the cake.