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CAKE WITH CARAMEL ICING Recipe

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This recipe for CAKE WITH CARAMEL ICING is from These are a Few of Our Favorite Things, 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:  
CAKE:
4 large eggs
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1/2 cup unsalted butter
1 teaspoon vanilla extract
ICING:
2 1/2 cups sugar, divided
1 cup heavy cream
1/8 teaspoon salt
5 1/3 tablespoons unsalted butter
1 teaspoon vanilla extract
Directions:
Directions:
Preheat oven to 350 degrees. Butter and flour cake pan(s). Beat eggs until thick, then gradually add sugar. Sift together flour, baking powder, and salt and slowly blend in egg mixture. Combine milk and butter in saucepan over medium heat. When milk mixture reaches boiling point, stir rapidly into egg mixture and add vanilla. Pour batter into prepared pans and bake 30 to 35 minutes (for 9 x 13”), or until toothpick inserted into center comes out clean. Allow cake to cool.
To prepare icing, combine 2 cups sugar, cream and salt in heavy saucepan. Mix well and bring to a boil, then reduce heat to low. In a cast iron skillet over medium-high heat, caramelize remaining 1/2 cup sugar by shaking skillet (don’t stir) until sugar is light brown and transparent. Add caramelized sugar to cream mixture, increase heat, and cook to soft ball stage (236-degrees). Test for doneness by dropping a few drops of mixture into cup of cold water. When soft ball forms, remove mixture from heat and stir in butter. Return to heat and cook again to 236 degrees. Remove from heat, cool 5 to 10 minutes, and add vanilla. Let icing thicken, then beat by hand to spreadable consistency and spread over cooled cake.
Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
(Phillip always makes this in layers (3) instead of 9 x 13” pan that recipe calls for.

 

 

 

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