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Caramel Cream Cake

Source of Recipe

From "Mary Mac's Tea Room 75th Anniversary Cookbook" by John Ferrell


List of Ingredients

◦ � pound (2 sticks) unsalted butter, softened
◦ 2 � cups sugar
◦ 5 large eggs, separated
◦ 3 cups all-purpose flour
◦ 1 teaspoon baking soda
◦ 1 teaspoon salt
◦ 4 teaspoons cocoa powder
◦ 1 cup buttermilk
◦ 5 teaspoons strong coffee
◦ 2 teaspoons pure vanilla extract
◦ Caramel Cream Frosting (recipe follows)


Recipe

Preheat the oven to 350� F. Butter and flour the bottom and sides of three 9-inch round cake pans.

In the work bowl of a stand mixer with the whisk attachment, on medium speed, beat the butter until light and fluffy. Add the sugar and egg yolks and beat until well combined. Sift together the dry ingredients and add to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Add the coffee and vanilla and beat well. In a clean bowl using clean beaters, beat the egg whites until stiff peaks form; gently fold into the batter.

Divide the batter among the three pans and bake for 30 minutes, or until a tester inserted into the center of the cake comes out clean. Let the cake cool in the pans on wire racks for 10 minutes; remove from the pans and let cool completely on the racks. Spread the frosting in between the layers and on the top.

Serves 16




❧ Caramel Cream Frosting:

◦ 1 (16-ounce) box confectioners' sugar
◦ 2 teaspoons cocoa powder
◦ 1 egg yolk
◦ 8 tablespoons (1 stick) unsalted butter, softened
◦ 1 tablespoon strong coffee (liquid, not grounds)
◦ 1 teaspoon pure vanilla extract

Sift together the confectioners' sugar and cocoa powder. In the work bowl of a stand mixer with the whisk attachment, on low speed, beat the egg yolk until pale. Add the butter and beat well. Add the liquids, beating until light and fluffy.



❧ Note:
This recipe contains uncooked egg. This may be a health concern for the very young, the elderly, pregnant women, and those with weak immune systems.