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Southern Caramel Cake Recipe

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This recipe for Southern Caramel Cake, by , is from The Kleymann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carlos & Peggy Manalich
Added: Wednesday, September 10, 2008


2 sticks of Butter
2 c sugar
4 eggs separated
3 c sifted flour
2 tsp baking powder
pinch of baking soda
1 c buttermilk
1 tsp vanilla

Caramel Icing
1/2 lb. Butter (softened)
2 c light brown sugar- packed
1/2 c evaporated milk
11/2 tsp vanilla
4 c powdered sugar

For Cake: Cream butter until very light in color. Gradually add sugar. Add egg yolks one at a time until well mixed. Sift Flour, Baking Powder and Baking Soda together. Add flour mixture alternately with Buttermilk to Butter/egg mixture. Beat egg whites until foamy and fold these into the batter with a large spoon. Add vanilla. Pour into 3 9" greased and floured pans. Bake at 375 for about 28 minutes or until golden brown. Let cake cool completely before frosting.

For the icing: Melt butter in saucepan and add brown sugar and milk. Cook on medium-high for 2 minutes, stirring constantly. Remove from heat and add vanilla. Place powdered sugar into a large mixing bowl and pour the heated mixture over the powdered sugar. Beat with mixer until smooth (the longer you beat it the creamier the icing will be). Let icing completely cool before icing the cooled cake. If icing seems too thin add more powdered sugar.

Personal Notes:
Personal Notes:
A patient of mine gave me this recipe. It is nearly 100 years old and makes a delicious moist 3 layer cake that is great for a holiday gathering.




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