"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Caramel Cake Recipe

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This recipe for Caramel Cake, by , is from Cooking with Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Ballinger
Added: Saturday, December 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
CAKE

1 CUP (2 STICKS) BUTTER, AT ROOM TEMPERATURE
2 CUPS GRANDULATED SUGAR
4 EGGS
3 CUPS SIFTED SELF-RISING FLOUR
1 CUP MILK
1 TEASPOON PURE VANILLA EXTRACT

FILLING

1 CUP( 2 STICKS) BUTTER
2 CUPS PACKED LIGHT BROWN SUGAR
¼ CUP MILK
1 TEASOOON PURE VANILLA EXTRACT

FROSTING

½ CUP BUTTER (1 STICK)
1 CUP PACKED DARK BROWN SUGAR
½ CUP HEAVY CREAM OR MORE AS NECESSARY
1 16 OUNCE BOX CONFECTIONERS’ SUGAR
1 TEASPOON PURE VANILLA EXTRACT
1 CUP CHOPPED NUTS (OPTIONAL)

Directions:
Directions:
Preheat oven to 350 degrees Fahrenheit. Grease and flour three 9-inch cake pans.

Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6-8 minutes. Add eggs one at a time, beating well after each addition. Add flour and milk alternatively 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 minutes or until golden brown.

Meanwhile prepare cake filling. In a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3-5 minutes. Remove from heat and stir in vanilla.

Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread one third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting.)

To prepare frosting, melt butter in a saucepan over medium heat and stir in brown sugar ad cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners’ sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Just be sure to add cream in small amounts because you can always “add to” but you can’t take away. Frost cake and sprinkle top with chopped nuts, if desired.

Number Of Servings:
Number Of Servings:
16 - 20

 

 

 

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