INGREDIENTS:
* 3 1/2 cups all-purpose flour, sifted before measuring
* 2 teaspoons baking powder
* 1 cup (2 sticks) butter, softened
* 2 cups granulated sugar
* 6 eggs
* 1 cup milk
* 1 teaspoon vanilla extract
* .
* Caramel Frosting
* 3 cups firmly packed brown sugar
* 2 cups milk
* 4 tablespoons (1/2 stick) butter
* 2 teaspoons vanilla extract
PREPARATION:
Butter 2 9-inch layer cake pans; line the bottoms waxed paper. Butter the paper.
Sift the sifted flour and baking powder into a bowl. In a large mixing bowl, cream the butter until light, then gradually add the sugar, beating until creamy.
Add the eggs, one at a time, and beat well after each addition. Stir in the flour mixture, a little at a time, alternately with the milk, beginning and ending with flour mixture. Stir well after each addition, but do not beat. Stir in the vanilla extract. Turn the batter into prepared cake pans. Bake in a preheated 325掳 oven until the cakes spring back when lightly touched near the center with a finger, about 35 minutes. Cool layers 10 minutes in the pans, then turn out onto cake racks to cool completely.
Frosting: Combine the brown sugar and milk in a large saucepan. Bring to a boil and cook, stirring frequently, to a soft-ball stage (about 234掳 to 238掳 on a candy thermometer). Remove from the heat, add the butter and vanilla, and beat at high speed until thick enough to spread as frosting. If the frosting becomes too thick, beat in a few drops of very hot water. Spread the caramel frosting over one layer of the cake, top with the other layer and cover the top and sides of the layers with the remaining frosting.Anybody know a recipe for a Caramel Cake?
i was just sitting on my chair, checking yahoo answers.. and i've seen your question, ';caramel cake'; ,,, you know i could hold myself whole week without eating any sugary stuff... now i wanna eat caramel cake so much :(( actually gonna go to kitchen and check the fridge :((( thanx to you... anyway about your question you can search on internet for recipes...
INGREDIENTS
1 3/4 cups all-purpose flour
1 cup packed brown sugar
1/2 cup butter, softened
2 eggs
1/2 cup milk
1/2 teaspoon salt
1 3/4 teaspoons baking powder
1 teaspoon vanilla extract
2 cups packed brown sugar
1 cup heavy whipping cream
3 tablespoons butter
1 teaspoon vanilla extract
1/4 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
Sift the flour before measuring then resift with the 1 cup of the packed brown sugar.
Add the butter or margarine, eggs, milk, salt, baking powder and 1 teaspoon of the vanilla to the flour mixture and beat on medium high speed of an electric mixer for 2 to 3 minutes. (Use the whisk attachment for best results.) Spread batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until a cake tester comes out clean. Remove cake from oven and place on a wire rack for 10 minutes then remove pan and place cake on a serving dish. Once cake is cooled completely frost with Caramel Icing.
To Make Caramel Icing: In a saucepan over medium heat stir the 2 remaining cups of brown sugar, and the cream until the sugar is dissolved. Cover and cook for 3 minutes. Uncover and cook without stirring till a candy thermometer reads 238 to 240 degrees F (113 to 115 degrees C). Stir in the remaining butter with a wooden spoon. Remove the icing from the heat and let cool to 110 degrees F (55 degrees C). Add the remaining 1 teaspoon vanilla. Beat the icing until it is thick and creamy. If it becomes heavy, thin it out with cream until the right consistency appears. Spread over the top of the cooled cake and top with chopped pecans.
good luck %26amp; bon appetite.
Try going on www.recipezaar.com they have alot of stuff
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