Sour Cream Pound Cake

Preheat oven to 325 degrees.

Thoroughly grease and flour Bundt pan.

3 cups sugar

2 sticks pure butter

1 cup sour cream

7 eggs

1 tsp. vanilla

3 cups all purpose flour

1/4 tsp. salt

1/4 tsp. baking soda

Allow butter and eggs to come to room temperature.

Cream butter and sugar.

Add eggs one at a time, beating after each addition.

Beat in sour cream and vanilla.

Sift dry ingredients and add to batter.

Bake for 1 hour and 25 minutes. (Approximately)

I usually start checking for doneness after 1 hour and 15 minutes.

Allow to rest for 15 minutes before removing from pan.

Caramel Frosting

1 cup brown sugar

1 stick margarine

1/4 cup evaporated milk

1 tsp. Vanilla

Bring all ingredients to a boil.

Boil for 1 minute.

Remove from heat and beat in 2 cups powdered sugar.

Mix until smooth and pour over warm cake.

Enjoy