You might not be able to tell by looking at this cake now, but it was totally born out of rejects.  Well, rejects may be a bit harsh, more like frustration…lol!  It was “clean out the pantry & fridge” day, and I was in one of my throw everything away moods.  That’s the mood that if you lived with me you’d probably want to get out of the house for a few hours, until I’m finished!  😉

Anyhoo..there sat a dusty box of cake mix, a half container of Frosting and a too-sticky-to-care-about, opened jar of Caramel Sauce.  Clearly something had to be done…and here we are!

The Sour Cream was an after thought, and a darn good one.  If you never do anything different with cake mix again in your life, you must do this!

Just add some Sour Cream to the batter and BOOM~~moist, creamy, cake heaven!

~The Salted Caramel Frosting is just, well..icing on the Cake! 😉

What you’ll need:

1 box of White Cake Mix

1-12 oz.  jar of Caramel Sauce/Topping

1-16oz. container of White Frosting

1/2 cup of Sour Cream

Salt for sprinkling

Directions:

Mix the batter according to the box instructions, and then stir in the Sour Cream.  In a parchment lined pan, pour the batter and bake the cake according to the box directions…

Let it cool and gently poke some holes in it with a fork…

Pour half the jar of Caramel Sauce over the poked cake…

Spread it around and let it sit for 5 minutes…

While it’s soaking up that goodness, grab a medium bowl and make the Frosting.  Mix the rest of the Caramel Sauce with the While frosting…

Now frost that cake, and frost it good…

Don’t forget the Salt finish…that’s what makes this cake POP!  😉

Now serve up a nice little piece..lol

And do what comes naturally…!  ~Enjoy! 🙂