AUNT SUSAN'S CARAMEL CREAM CAK:E
How to make Aunt Susan's Caramel Cream Cak:e
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Using electric mixer on medium high speed, cream butter and sugar until light and fluffy.
- Add 4 beaten egg yolks and continue beating.
- Sift flour, salt and cocoa together.
- Dissolve baking soda in buttermilk.
- Add dry ingredients alternately with buttermilk mixture to the creamed mixture, beginning and ending with dry ingredients.
- Blend in coffee and vanilla.
- Beat egg whites until stiff, but not dry and fold into batter.
- Pour into three greased and floured 8-inch cake pans.
- Bake in 375° oven for 25 minutes.
- Frost with Caramel Cream Icing between layers, sides and top.
- For caramel cream icing:
- Sift cocoa and confectioner's sugar together.
- In mixer, cream butter and sugar/cocoa mixture together thoroughly.
- Add egg yolk, coffee and vanilla. Beat until soft and fluffy. Frost cake.
- NOTE: There is an uncooked, beaten egg yolk in the frosting. I have always used it and it has never caused a problem, however, if you are concerned, internet research gave suggestions of
- just leave it out, may change texture and richness of frosting
- substitute pasteurized egg product and use 1/2 the amount listed for 1 egg
- pasteurize your own egg yolk by heating the egg, whisking constantly, until it reac
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