| 1 3/4 | cups plus 2 tablespoons sugar |
| 2 | teaspoons ground cinnamon |
| 2 1/2 | cups Gold Medal® all-purpose flour |
| 2 | teaspoons baking soda |
| 1 | teaspoon salt |
| 1 | can (5 oz) evaporated milk |
| 1 | cup sour cream |
| 1/2 | cup butter or margarine, melted |
| 1 | teaspoon vanilla |
| 2 | eggs, beaten |
| 10 | caramels, unwrapped |
Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening. In small bowl, mix 2 tablespoons of the sugar and 1 teaspoon of the cinnamon. Sprinkle mixture over inside of pan, turning to evenly coat. Shake out any excess.
In large bowl, mix remaining 1 3/4 cups sugar, remaining 1 teaspoon cinnamon, the flour, baking soda and salt. Reserve 1 tablespoon of the evaporated milk for the topping. Stir remaining evaporated milk, sour cream, melted butter, vanilla and eggs into dry ingredients until well blended. Pour batter in pan.
Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Let stand 30 minutes; remove from pan. Cool completely, about 1 hour.
In small microwavable bowl, melt caramels with reserved evaporated milk uncovered on High 1 to 2 minutes, stirring every 30 seconds, until caramels are melted and mixture is smooth. Drizzle over cooled cake.
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