Contest-Worthy Caramel Cake

9:49 PM


Well, I have to admit, I made the cake for this twice.  I was stubborn the first go round.  I knew I had a meeting to get to, but I wanted to bake the cake beforehand.  I took the cake out of the oven too soon, let it cool, came home and it had collapsed.  Oops.  Instead of baking cookies, I had to make the cake again.  It turned out beautifully.  Can’t wait for two of my dearests  to enjoy their birthday cake tomorrow!  (I’m looking forward to eating it too! And so is the oldest.  She wanted to “taste-test” it tonight.)
What You Will Need:

3 cups flour
2 cups sugar
4 eggs, yolks and whites separated
1 T baking powder
1 C unsalted butter, softened
1 C milk
1 tsp vanilla
2 cake pans
Wax paper
Non-stick cooking spray
Large bowl
1)      Preheat oven to 350˚.
2)      Line bottom of cake pans with wax paper and spray with cooking spray.  Sprinkle with flour.
3)      Sift the flour and baking powder over wax paper.
4)      In large bowl, blend butter and sugar.  Add yolks, one at a time, blending well.
5)      Add 1/3 flour mixture, 1/3 milk, blend.  Repeat until all is mixed.
6)      Whip egg whites until stiffened.  Fold into cake mixture.
7)      Pour into two cake pans.
8)      Bake for 40 minutes or until knife comes out clean.
9)      Cool completely.

For Frosting
What You Will Need:

10 T unsalted butter
1 ¼ C brown sugar
¼ C milk
2 T milk
1 ¼ tsp vanilla extract
3 cups sifted powdered sugar
Medium saucepan
Medium bowl
1)      Melt butter in medium saucepan.  Mix in brown sugar and bring to boil.
2)      Stream in milk and bring to boil.  Remove from heat and cool completely.
3)      In medium bowl, mix sugar mixture and vanilla.  Gradually add powdered sugar and beat until consistency to your liking.

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