Caramel Cake

 
For the Cake
2 sticks unsalted butter, room temperature
1/3 cup oil
2 1/2 cups granulated sugar
3 cups sifted cake flour
6 large eggs, room temperature
2 egg yolks
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract

For Caramel Icing
1 1/2 sticks butter
2 12 ounce can evaporated milk
2 cup granulated sugar
2 teaspoons vanilla extract
 
Directions
For the Cake
Preheat oven to 350 degrees.  Sift cake flour, baking powder and salt into a medium sized bowl.  In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.  Add in vanilla extract and mix.  With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.  Do not over mix. 

*Icing is very tricky