Caramel Layer Cake
Source of Recipe
unknown
List of Ingredients
For The Cake:
Cooking spray
1 tablespoon all-purpose flour
1 1/2 cups granulated sugar
1/2 cup (4 ounces) butter or stick margarine, softened
2 large eggs
1 large egg white
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 teaspoons vanilla extract
For The Caramel Frosting:
1 cup dark brown sugar, firmly packed
1/2 cup evaporated milk
2 1/2 tablespoons butter or stick margarine
2 teaspoons light-colored corn syrup
Dash of salt
2 cups confectioners' sugar
2 1/2 teaspoons vanilla extract
Garnish-Optional
Pecan Halves
Recipe
TO PREPARE THE CAKE: Coat two (9-inch) round cake pans with cooking spray;
line bottoms with wax paper or parchment paper. Coat paper with cooking
spray; dust with the 1 tablespoon flour.
Beat granulated sugar and 1/2 cup butter at medium speed of a mixer until
well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating
well after each addition. Lightly spoon 2 1/4 cups flour into dry measuring
cups; level with a knife. Combine 2 1/4 cups flour, baking powder, and salt;
stir well with a whisk. Add flour mixture to sugar mixture alternately with 1
1/4 cups milk, beginning and ending with flour mixture. Stir in 2 teaspoons
vanilla. Pour batter into prepared pans, and sharply tap pans once on counter
to remove air bubbles. Bake at 350 degrees F for 30 minutes*, or until a
wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a
wire rack; remove from pans. Carefully peel off wax paper or parchment paper;
cool completely on wire rack.
*Note: If using non-stick or dark colored cake pans, bake at 325 degrees F,
and bake for 25-27 minutes.
TO PREPARE THE CARAMEL FROSTING: Combine brown sugar and next 4 ingredients
(brown sugar through salt) in a medium saucepan, and bring to a boil over
medium-high heat, stirring constantly. Reduce heat, and simmer until thick
(about 5 minutes), stirring occasionally. Remove from heat. Add
confectioners' sugar and 2 1/2 teaspoons vanilla; beat at medium speed of a
mixer until smooth and slightly warm. Cool 2 to 3 minutes (frosting will be
thin but thickens as it cools).
Place 1 cake layer on a plate; spoon 1/2 cup frosting on to cake layer
spreading to cover. Top with remaining cake layer. Frost top and sides of
cake, and garnish top of cake with pecan halves (optional). Store cake
loosely covered in refrigerator.
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