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Caramel Cake

Source of Recipe


From "Hallelujah! The Welcome Table" by Maya Angelou



List of Ingredients



• 8 Tbsp (1 stick) butter
  
• 1¼ cups sugar
  
• ¼ cup Caramel Syrup (recipe follows)
  
• 2 cups sifted all-purpose flour
  
• 2 tsp baking powder
  
• ½ tsp salt
  
• 1 cup milk
  
• 2 large eggs
  
• Caramel Frosting (recipe follows)
  






Instructions



1. Preheat oven to 375° F. Line two 8-inch layer cake pans with greased wax paper.
   In large mixing bowl, beat butter, and add 1 cup sugar gradually until light and fluffy. Beat in syrup. In medium mixing bowl, sift flour, baking powder and salt together. Add sifted ingredients to creamed mixture, alternating with milk. In separate medium mixing bowl, beat eggs about 3 minutes, until foamy. Add remaining sugar, and beat until there is a fine, spongy foam. Stir into cake batter until blended.
   
   
2. Divide batter between cake pans. Bake for about 25 minutes. Remove pans from oven. Gently press center of cake with forefinger. Cake should spring back when finger is removed. If it doesn't, return to oven for 10 minutes. Cool in pans for 10 minutes. Turn out onto rack, and remove wax paper. Let cakes cool to room temperature before frosting.
   
   
3. To assemble:
   Center one cooled cake layer on cake plate. Cover top and sides with generous helping of frosting. Place second layer evenly on frosted layer. Repeat frosting procedure. Make certain that sides are completely frosted. Cool in refrigerator until ready to serve.
   
   ............
   
   CARAMEL SYRUP
   
   • 1 cup white sugar
   • 1 cup boiling water
   
   Heat sugar in heavy skillet over low heat. Stir constantly until melted to a brown liquid. When it bubbles over entire surface, remove from heat. Slowly add boiling water, stirring constantly. Pour into container and cool.
   
   ............
   
   CARAMEL FROSTING
   
   • 6 Tbsp (¾ stick) butter
   • 1 (8-ounce) package confectioners' sugar
   • 4 Tbsp heavy cream
   • 1½ tsp vanilla extract
   • Pinch of salt
   
   Brown butter in heavy pot over medium heat -- be vigilant or it will burn. Allow butter to cool.
   
   In large mixing bowl, add confectioners' sugar, cream, vanilla extract and salt to the butter, and beat until smooth. If frosting is too stiff, add a tablespoon of half-and-half or full cream to thin.