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Caramel Cream Cake Recipe

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This recipe for Caramel Cream Cake, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty DeLong
Added: Saturday, January 21, 2006


5 1/2 c. sugar
1 c. butter
1 c. buttermilk
5 eggs
3 c. cake flour
1 t. soda
1 T. baking powder
4 t. cocao
5 t. strong coffee
2 t. vanilla

1 c. butter
3 T. coffee
1 egg yolk
1 box powdered sugar
1 t. vanilla

2 c. sugar
3/4 c. milk
1/4 t. salt
2 T. butter
2 T. corn syrup
1 1/2 t. cocao or 1 sq. chocolate
1 t. vanilla

Cream butter and sugar until light. Sift flour, soda,
baking powder, cocoa together. Beat eggs seperately.
Add yolks. Add dry ingredients alternately with
buttermilk. Stir in coffee and vanilla. Fold in egg
whites. Pour in three greased 8 in. cake pans.

ICING: Cream butter and sugar. Add egg yolk. Mix
well. Add coffee and vanilla. Ice cake when cool.

FUDGE: Combine over low heat. Let cool and beat.

Personal Notes:
Personal Notes:
Granny Byer's recipe written on an envelope.




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