Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Old-fashioned Caramel Layer Cake




Source of Recipe


Source: Cooking Light magazine


List of Ingredients




For Cake:

Cooking spray

1 tablespoon all-purpose flour

1 1/2 cups granulated sugar

1/2 cup 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 fat-free milk

2 teaspoons vanilla extract


For Frosting:

1 cup packed dark brown sugar

1/2 cup evaporated fat-free milk

2 1/2 tablespoons butter or stick margarine

2 teaspoons light-colored corn syrup

Dash of salt

2 cups powdered sugar

2 1/2 teaspoons vanilla extract



Recipe



Preheat oven to 350 degrees F.


TO PREPARE THE CAKE: Coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust with 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; cool completely on wire rack.


TO PREPARE THE 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 powdered 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. Store cake loosely covered in refrigerator.


Serving size: 1 slice