CARAMEL CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
- Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
- Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
- Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
- Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
- Spread icing onto the cooled cake layers. Stack layers; ice top and sides.
Nutrition Facts : Calories 1019.4 calories, Carbohydrate 154.5 g, Cholesterol 185.8 mg, Fat 42.7 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 26.1 g, Sodium 455.4 mg, Sugar 125.7 g
1-2-3-4 CAKE WITH CARAMEL ICING
This cake with caramel icing is super easy to make. The cake is moist and tender, blending nicely with the caramel icing. See how you can make it too!
Provided by linda mcdougal
Categories Cakes
Number Of Ingredients 13
Steps:
- 1. Preheat oven 350.
- 2. In a large mixing bowl, cream the butter and sugar together with an electric mixer until smooth add the eggs and continue beating until smooth.
- 3. In a bowl, mix the flour and baking powder together and add alternately with the milk to the butter mixture, beating steadily until smooth.
- 4. Add the vanilla and beat until well blended.
- 5. Grease and flour three 9 inch cake pans, divide the batter evenly among the pans, \"spank\" the bottom of the pans to distribute the batter evenly, and bake until a straw inserted in centers comes out clean, 25 to 30 minutes. Let cool completely.
- 6. Meanwhile, to make the icing: melt the butter over low heat in a saucepan, add the brown sugar and milk, bring to a boil and remove from the heat to cool.
- 7. Add the powdered sugar and mix until well blended.
- 8. When the cake layers are cooled, remove from the pans, place one layer on a cake plate and spread one third of the icing on the layer.
- 9. Place a second layer over the icing and spread with more icing.
- 10. Top with the third layer and spread icing over the top and around the sides.
OLD TIMEY CARAMEL ICING
I always had trouble making caramel icing before I got this recipe from a friend's mother. Putting the cold butter in last made all the difference for me. It tastes so good too!
Provided by Renae McVay
Categories Cakes
Time 45m
Number Of Ingredients 4
Steps:
- 1. Combine 3 cups sugar and milk in a heavy sauce pan on medium heat. Stir together for a few minutes. Allow to continue to heat.
- 2. While milk and sugar are heating, place a small black iron skillet on med. to med. high heat. Add the 5 tablespoons on sugar. Stir in the skillet until the sugar liquifies and then turns golden brown. It will be bubbling hot.
- 3. Now the milk and sugar should be very hot. Carefully pour in the browned sugar from the skillet. Whisk together and cook for about 15 minutes or until the mixture reached the very soft ball stage. (test by dropping a little off a spoon into a small glass of cool water. When a small soft ball forms, it's ready.)
- 4. Remove from heat and using an electric mixer, mix in 1 and 1/2 sticks cold butter...never margarine! Continue to beat until cooled to spreading consistency.
- 5. If too thick, you can thin by beating in milk a tablespoon at a time. Make sure your cake in completely cooled or this heavy icing may cause the top to split. It'll still taste super though!
1-2-3-4 CAKE
Provided by Emily Weinstein
Categories dinner, lunch, dessert
Time 1h
Yield One nine-inch, two-layer cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter two 9-inch baking pans and line the bottom of each with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
- Stir baking powder and salt into cake flour.
- In another bowl, beat butter and sugar until light and fluffy. Beat in the four egg yolks one at a time. Add the vanilla to the mixture.
- Add the flour mixture and milk alternately, starting and ending with one third of the flour. Stir just until the flour is incorporated.
- In another bowl, whisk egg whites to soft peaks. Stir one third of the egg whites into the batter, then gently fold in the rest. Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
- Hint: Whisk the egg whites first in the mixer and put the stiff egg whites on a plate. Then beat the sugar and butter in the same bowl.
CARAMEL FROSTING I
I have had this recipe for over 30 years. Cream may be substituted for the milk for added richness.
Provided by MaryKaye
Categories Desserts Frostings and Icings
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
- Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 19.2 g, Cholesterol 5.4 mg, Fat 2 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 17.9 mg, Sugar 18.9 g
1-2-3-4 CAKE
Here's a Paula Deen update of my mom's favorite cake recipe. I remember Mom using the recipe as it was, printed on the side of the "Swans Down Cake Flour" box. A great Birthday-Cake kind of recipe, it's called "1-2-3-4 Cake" because, the ingredients, at that time, were listed: "1 cup butter, 2 cups sugar, 3 cups cake flour, 4 eggs" etc. Paula's recipe simplifies some steps, with nothing lost in flavor and texture.
Provided by Fauve
Categories Dessert
Time 50m
Yield 1 3 layer cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 3 (9-inch) cake pans,.
- Using an electric mixer, cream butter until fluffy.
- Add sugar and continue to cream well for 6 to 8 minutes.
- Add eggs, 1 at a time, beating well after each addition.
- Add flour and milk alternately to creamed mixture, beginning and ending with flour.
- Add vanilla and continue to beat until just mixed.
- Divide batter equally among prepared pans.
- Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter.
- Do this several times to release air bubbles and assure you of a more level cake.
- Bake for 25 to 30 minutes or until done.
- Cool in pans 5 to 10 minutes.
- Invert cakes onto cooling racks.
- Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Nutrition Facts : Calories 413.1, Fat 18, SaturatedFat 10.8, Cholesterol 105.5, Sodium 565.9, Carbohydrate 57.6, Fiber 0.8, Sugar 33.5, Protein 6
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