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Caramel Cake and Icing Recipe

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This recipe for Caramel Cake and Icing, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patricia McMahon
Added: Monday, October 26, 2009


3 1/2 cups cake flour
1/4 teaspoon salt
3 teaspoons baking powder
2 sticks butter
1 teaspoon vanilla extract
2 cups sugar
1 cup milk
5 eggs

Caramel Frosting
3 cups sugar
1 teaspoon vanilla extract
1/2 cup sugar
1 cup chopped pecans (optional)
1 cup evaporated milk
1 stick butter
1/2 cup boiling water

Cream together butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition. Add sifted flour, baking powder and salt, alternately with the milk and vanilla. Pour batter into 3 greased and floured cake pans (9 in.) and bake at 350 degrees for 25 - 30 minutes or until for comes out clean. Spread caramel icing between layers and on top and sides

Combine 3 cups sugar, milk, butter and vanilla in a saucepan and heat to melt butter. Brown 1/2 cup sugar in a heavy skillet until sugar has melted and turned a caramel color. Add boiling water and stir well. Pour melted sugar into the first mixture; slowly bring to a boil and cook until it reaches soft ball stage, stirring occasionally. This should take 8 or 9 minutes. Remove from heat and cool slightly. Add chopped pecans and spread immediately on cake layers and on top and sides.




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