Old South Caramel Cake
Source of Recipe
3 ½ c all purpose flour sifted twice (or cake flour)
2 t baking powder
2 sticks butter, softened
2 cups sugar
6 eggs
1 cup milk
1 t vanilla
Preheat oven to 325°. Butter 2 9" round cake pans and line the bottom with parchement or waxed paper. Butter the waxed paper. Sift the flour with the baking powder and set aside.
In a large mixing bowl, cream the butter until fluffy, then gradually add the sugar, beating until creamy. Add the eggs, one at a time, and beat in thoroughly. add the flour mixture alternately with the milk, beginning and ending with the dry ingredients. Stir well after each addition, but do not overmix. Stir in the vanilla extract. Turn the batter into the prepared pans. Bake until the tops of the layers spring back when lightly touched, about 35 minutes. When the cake is done, cool 10 minutes in the pans, tehn turn out onto cake racks to cool completely.
Caramel Frosting
½ stick butter
2 c light brown sugar
½ c evaporated milk
½ t vanilla
4 cups 10X sugar
Frosting: melt butter, add brown sugar and milk. Cook 2 minutes over medium heat stirring constantly. Remove from heat and add vanilla. Pour over conf sugar and beat until smooth. Let cool slightly, then frost layers.
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