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Morganza Cake




Source of Recipe


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List of Ingredients







Makes 1 (2-layer, 8- or 9-inch) cake.

1 Duncan Hines Devil’s Food Cake Mix, made according to package directions into (2) 8- or 9-inch layers

Caramel Frosting and Filling:
1 (12-oz.) can evaporated milk
3 cups sugar
1-1/2 sticks butter
1-1/2 tsps. vanilla
Pecans for decoration

1. Make two (8- or 9-inch layers), according to package directions. Cool on wire racks.

2. To make filling and icing: In heavy saucepan, combine evaporated milk, sugar and butter. Cook over medium heat until mixture reaches soft-ball stage (237 degrees) on candy thermometer. Stir occasionally. If temperature does not get to soft-ball stage, the icing will not set.

3. When mixture reaches correct temperature, remove from heat and stir in vanilla. Using a wooden spoon, beat constantly until mixture begins to thicken and cool slightly. If the frosting is too hot, it will run off the sides of the cake. You can tell when it is of spreading consistency.

4. When it has thickened to spreading consistency, quickly spread caramel mixture between layers and over top and sides of cake. Garnish with pecans, if desired.

Recipe