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Caramel Cake




Source of Recipe


Grand Diplome






Recipe Introduction


Preheat oven to 350 and grease and flour 2 8inch cake pans.





List of Ingredients



• Cake:
  
• 1 1/2 c sugar
  
• 1/2 c hot black coffee, or water
  
• 2 c cake flour
  
• 1/2 tsp salt
  
• 3 tsp. baking powder
  
• 1/2 c shortening
  
• 2 eggs, well beaten
  
• For Icing:
  
• 6 tbs. butter
  
• 5 tbs light cream
  
• 2 tbs granulated sugar
  
• 3 c confectioners' sugar, sifted
  






Instructions



1. For Cake: Place 1/2 c sugar in a small heavy pan an dmelt it over gentle heat without stirring.
   
2. Cook steadily to a rich brown caramel, take fro heat and immerse base of ban in water. At once pour in the hot coffee or water. (Stand back since the mixture will splatter.)
   
3. Return to low heat and stir to dissolve the caramel.
   
4. Pour mixture inot a measuring cup, cool and add cold water to make 1/2 c.
   
5. Sift flour with salt and baking powder; cream shortening throughly and gradually bea tin remaining sugar. Beat unil light and fluffy, then add eggs a little at a time, beating between each addition.
   
6. Fold in flour in 3 portions, alternatly with the caramel mixture and spoon into the prepared cake pans.
   
7. Bake for 25 minutes or until cake springs back when lightly pressed. Cool on wire rack. Sandwich the cakes and coat with caramel icing.
   
8. Caramel Icing: heat butter with cream until melted. In a small heavy pan, melt granulated sugar over gentle heat and cook to a deep brown caramel.
   
9. Take from heat and carefully add butter and light cream, stirring until all caramel is dissolved.
   
10. Stir inconfectioners' sugar and beat until icing is smooth, creamy and spreads easily.