Directions: |
Directions:1. Combine sour cream and milk: setaside. 2. Heat the over to 350 degrees. 3. Crease and flour two round 9-inch cake pans. 4. Mix butter, sugar, eggs,vanilla and almond extract in large mixer bowl until fluffy. 5. Beat on high speed, scraping bowl, occasionally, for 5 minutes. 6. Combine flour, baking powder and salt; add to creamed mixture alterately with sour cream mixture, beginning and ending with dry dry flour mixture. 7. Pour batter into pans. 8. Bake until wooden pick inserted into center comes out clean, 30 to 35 minutes. 9. Cool layers for 10 minutes; remove from pans and cool completely. 10. Fill and frost layers with Caramel Frosting.
CARAMEL FROSTING
1. Sprinkle 1/2 cu[ sugar in shallow, heavy 3 1/2-quart Dutch oven; place over medium heat. 2. Cook, stirring constantly until sugar dissolves and syrup is light golden brown, 3. Remove from heat. 4. Combine remaining 2 1/2 cups sugar and flour, stirring well; add mild and bring to a boil, stirring constantly. 5. Gradually pour 1/4 of t he hot mixture into caramelized sugar, stirring fconstantly; add remaining hot mixture (mixture will lulmp), but continue to stir until smooth. 6. Return to lheat . 7. Cover mixture; cook over low heat for 2 minutes. 8. Uncover and cook (uncovered) over medium heat until candy thermometer reaches 238 degrees. 9. Add butter, stirring to blend. Remove from heat and cool without stirring until temperature drops to 110 degrees (about 1 hour). 10. Add vanilla and beat with wooden spoon or with an electric hand mixer until it reaches speading consistency. |
This recipe for Grandma Maggie's CARAMEL CAKE WITH CARAMEL FROSTING is from