Caramel Cake with Caramel Icing

Ingrediants:

1 3/4 cups all purpose flour
1 cup packed brown sugar
1/2 cup butter or margarine -- softened
2 large eggs
1/2 cup milk
1/2 teaspoon salt
1 3/4 teaspoons baking powder
1 teaspoon vanilla extract

CARAMEL FROSTING

2 cups brown sugar
1 cup heavy cream
2 tablespoons butter
1 teaspoon vanilla
chopped pecans



Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease one
9x13 inch baking pan.
2. Sift the flour before measuring then resift with the 1 cup of
the packed brown sugar.
3. 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.
4. 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.
5. 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.

Caramel Sour Cream Cake

Pre heat oven to 350 degrees.

3 sticks of butter
1 (8oz.) pkg sour cream

2 1/2 cups sugar
6 large eggs
3 cups all purpose flour
1 cup heavy whipping cream
1/4 teaspoon vanilla extract

Blend together first three ingredients with an electric mixer at
medium speed. Add eggs one at a time. Add flour and whipping
cream alternately. Add vanilla extract.

Pour into three 10 in. prepared cake pans. Bake until golden
brown and toothpick comes out clean.

After cakes have cooled. Slice the center layer in half.

Filling for center layer

1 box confectioner's sugar
1-8 oz. package creamed cheese
1/4 teaspoon vanilla extract

Blend together confectioner's sugar and creamed cheese until
smooth. Add vanilla extract.

Easy Caramel Frosting

2 sticks of butter
2 cups firmly packed brown sugar
1/2 cup whipping cream
5 cups sifted confectioner's sugar
2 teaspoons vanilla extract

Melt butter in a heavy saucepan. Add brown sugar; cook over
over low heat. Stirring constantly. About 1 1/2 - 2 mins. or until
sugar dissolves. ( Do not boil.) Remove from heat.
Stir in whipping cream. Add powdered sugar and vanilla.
Beat at high speed with an electric mixer until frosting is
spreading consistency.

Spread caramel frosting on top of first layer. Add one of the
layers split in half. Spread the cream cheese filling on top of
this layer. Then add the other half of that layer, and spread
caramel frosting on top of it. Add the last layer and top with
caramel frosting and spread caramel frosting onto the sides.

Caramel Cake

3 cups flour

1 ¾ cups sugar
3 tsp. baking powder
4 eggs
1 cup shortening
1 cup milk

Preheat oven to 375 degrees. Sift flour and measure; add baking
powder and sift again. Cream shortening and sugar until fluffy.
Continue to beat. Add eggs one at a time. Add flour and milk
alternately at lowest speed. Cook in floured 9-inch layers for
about 20 minutes.

Frosting
½ cup sugar, browned
½ cup hot water
3 cups sugar

1 cup sweet cream or evaporated milk
1 tsp. vanilla

¾ cup butter or margarine

Brown sugar in frying pan on stove. When brown add hot water.
Continue to cook and stir until sugar is dissolved. Mix sugar,
cream and vanilla in thick boiler. Cook on medium heat until
begins to bubble. Add the browned sugar and butter.
Cool, stirring constantly until it forms a soft ball when
dropped in cold water. Stir with spoon until cool enough to
spread. Spread between layers, on top and sides.

Burnt Sugar Caramel Cake

1 cup water, divided
4 cups granulated white sugar, divided
4-1/2 cups cake flour
1 tablespoon baking powder
1-1/2 teaspoons salt
1-1/2 cups (sticks) butter, softened
1-1/2 cups heavy cream
8 large egg whites (or the equivalent in reconstituted egg white powder)
1 tablespoon vanilla extract

Preheat the oven to 350 degrees F. Line with rounds of greased and floured wax paper three 9-inch non-stick cake pans.

In a small saucepan, combine the 1 cup of water with 2 cups of the granulated white sugar. Heat over low heat until the sugar syrup has turned to a dark golden brown, about 15 to 20 minutes (to create the "burnt sugar" syrup.) Remove from heat, cool, and reserve 1/2 half of the burnt sugar syrup for making the cake's frosting..

Combine the flour, baking powder, salt and remaining 2 cups of sugar in a mixer bowl and mix on low speed to combine. Add the butter and 1 cup of heavy cream and beat for 1-1/2 minutes.

In a small bowl, mix the remaining 1/2 cup heavy cream, 4 eggs whites, the cooled burnt sugar syrup, and vanilla; add this mixture to the mixer bowl in 3 stages, beating for 20 seconds after each addition.

In another thoroughly clean mixing bowl (preferable copper), beat the 4 remaining
egg whites to soft peaks. Carefully fold them into the batter; pour the batter into the
prepared cake pans.

Bake 25 to 30 minutes, or until the cakes spring back when pressed in the center. Cool on wire racks.

Burnt Sugar Caramel Frosting
3/4 cup granulated white sugar
2 cups dark brown sugar, firmly packed
1/8 teaspoon salt
3/4 cup milk, cream or half-and-half
1-1/2 teaspoons vanilla extract

Reheat the remaining 1/2 portion of the Brunt Sugar syrup (above). Remove from the heat and add the remaining ingredients, except the vanilla. Return to the heat and bring slowly to the boiling point, stirring constantly; boil for 1 minute. Cool to lukewarm, add the vanilla, and beat until thick enough to spread.

Spread the frosting between the cake layers, then frost the top and sides. If the frosting becomes to thick to spread, briefly reheat it in the microwave oven---or whisk in a little milk a teaspoon at a time. You may wish to garnish the frosted cake with pecan halves.

This is a three layer cake. My family just love it.


Caramel Cake

3 sticks butter
2&1/2 cups sugar
1 8oz. pkg. cream cheese
3 cups (all purpose) flour, sifted
6 large eggs
2 teaspoons vanilla extract
3 teaspoons baking powder
1/4 teaspoons salt
1 cup buttermilk

Cream together sugar, butter, and cream cheese. Add eggs,
blending well after each egg. Blend flour, baking powder, and
salt alternately with buttermilk. Blend in vanilla extract. Pour
into three prepared cake pans. Bake in a preheated oven set at
350 degrees for 30 mins or until toothpick comes out clean. Turn
layer out of pans to cool completely before frosting.

I sometimes put a cream cheese filling between middle layer.

Cream cheese filling:
1 cup sugar
1 8 oz. pkg. cream cheese
1/2 teaspoon vanilla extract
Blend cream cheese and sugar together well then add vanilla.

Caramel Frosting:
1/2 cup butter
1 cup firmly packed brown sugar
1/4 cup whipping cream
2 1/2 cups sifted powdered sugar
1 teaspoon vanilla extract

Melt butter in a saucepan. Add brown sugar; cook over low heat,
stirring constantly, 1.5 mins. or until sugar dissolves. (Do not
boil.) Remove from heat.
Stir in whipping cream. Add powdered sugar and vanilla.
Beat at high speed with electric mixer until frosting is
spreading consistency.
(My family likes a lot of frosting so I just double this recipe.)

Caramel Cake

• For Cake
• 1¼ cups sifted sugar
• 2 eggs
• ½ cup vegetable shortening
• 1 cup cold water
• 3 cups flour
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ cup granulated sugar
• ½ teaspoon salt
• ¼ cup boiling water
• For Filling
• 1 teaspoon vegetable shortening
• 1 ounce chocolate
• 1 teaspoon vanilla extract
• ½ cup hot water
• ½ cup brown sugar
• ½ cup granulated sugar
• Pinch salt

Instructions

1. For cake.
2. Put granulated sugar into small pan and melt over fire till brown, remove from fire, add boiling water, stir quickly, return to stove, and stir until thick syrup; set aside to cool.
3. Beat vegetable shortening and sugar to a cream, add eggs well beaten, flour, baking powder, salt, vanilla, three tablespoons of the syrup and water.
4. Mix and beat two minutes, then divide into two vegetable shorteninged and floured layer tins and bake in moderate oven twenty minutes.
5. For filling.
6. Melt granulated sugar in small pan and stir until it becomes a light brown syrup, add the water gradually, then brown sugar, vegetable shortening, salt, and chocolate stirring all the time.
7. Cook until it forms a soft ball when tried in cold water, or 240 Degree F.
8. Remove from fire, add vanilla, beat until creamy, then spread between cakes.
9. Sufficient for one layer cake