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Caramel Cake Recipe

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This recipe for Caramel Cake is from Ray-Pec Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg plain white cake mix
1 C whole milk
8 Tbs (1 stick) butter, melted
3 large eggs
2 tsp vanilla

Prepare Quick Caramel Frosting
8 Tbs (1 stick) butter
1/2 C packed light brown sugar
1/2 C packed dark brown sugar
1/4 C whole milk
2 C sifted powdered sugar
1 tsp vanilla
Directions:
Directions:
Preheat 350 degrees
Grease cake pan or bundt pan and dust with flour (or use baking spray)
Place all ingredients in large mixing bowl. Blend on low speed 1 minute. Stop and scrape sides. Increase mixer speed to medium and beat 2 minutes more, scraping sides again. Pour into pan. Bake for 27-29 minutes (if regular cake pan) or about 40 minutes in bundt pan. Remove and place pan on wire rack to cool for 10 minutes. If using bundt pan, run knife around edges and invert onto cake platter. If regular cake pan, you can leave in pan. Cool 30 minutes more.

Quick Caramel frosting
Place butter and brown sugars in medium size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil. Add the milk, stir and bring the mixture back to a boil, then remove the pan from the heat. Add powdered sugar and vanilla. Beat with wooden spoon until frosting is smooth. Use immediately (while still warm) to frost the cake. If hardens, place pan back over low heat until soft.

 

 

 

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