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Caramel Cake with Brown Sugar Frosting




Source of Recipe


Internet


List of Ingredients




2-1/2 cups flour
2-1/2 tsp. baking powder
1 tsp. salt
1/2 cup unsalted butter, softened
3 large eggs, room temperature
1 cup Caramel (next recipe) + 1/2 cup water, mixed

Frosting:
2 cups packed light brown sugar
1/2 cup heavy cream
6 T. unsalted butter, softened
2-1/2 cups confectioners' sugar


Recipe



Bake at 350º. Grease and flour two 9x2" cake pans.Line bottoms with waxed paper. Sift dry ingredients and set aside. Using medium speed, cream butter and sugar until fluffy, about 3 minutes. Add eggs one at a time. Add dry ingredients in thirds, alternating with caramel mixture, beating until smooth. Put into pans; bake 30-35 minutes. Let cool 10 minutes; remove from pans to cool completely on wire racks.

Make frosting by melting butter, brown sugar, and cream in a heavy-bottomed pan over medium heat, stirring constantly. Let come to a boil. Boil 5 minutes, without stirring. Remove from heat and cool 20-30 minutes. Add sugar, beating with mixer until smooth. If too thick add a bit of cream. Frost cake layers when cold.

Makes a 2-layer 9" cake.

Serves 10-12.


Caramel (page 108)

1 cup cold water
3 cups sugar
2 cups heavy cream

Combine sugar and water in medium-sized pan. Stir occasionally over medium-low heat, until sugar is dissolved, about 3 minutes. Let no sugar stick to sides of pan. Increase heat to high and boil without stirring, until the syrup becomes a deep amber color, about 15 minutes. To prevent the syrup from becoming grainy, use a pastry brush dipped into cold water to brush down any sugar crystals sticking to the sides of the pan. Swirl the pan occasionally for even browning. Once the syrup turns deep amber in color, immediately remove from heat. Slowly and carefully add the cream to the syrup (mixture will bubble vigorously), whisking constantly, until cream is mixed in completely. Return pan to medium-low heat, stirring until sauce is smooth, about
1 minute. Remove from heat and cool to room temperature before refrigerating.

Will keep for 1 month. Makes 3-1/2 cups.