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Southern Caramel Cake by Rhonda Recipe

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This recipe for Southern Caramel Cake by Rhonda is from Our Family Recipes , 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:
1 cup softened butter (2 sticks)
2 cups sugar
4 eggs
3 cups flour, self-rising
1 cup buttermilk
2 teaspoons vanilla

Icing:
4 cups sugar
2 cups buttermilk
1 cup Crisco
1 cup butter
2 teaspoons baking soda

Directions:
Directions:
Cake:
1. Preheat oven to 350 degrees.
2. Prepare (Butter then dust with flour) 3 9-inch cake pans.
3. Cream butter till fluffy and then add sugar. Mix for about 8 more minutes.
4. Add eggs, 1 at a time, and cream (mix) after each.
5. Add flour (make sure it is self-rising) and buttermilk, alternately, beginning and ending with flour.
6. Add vanilla and beat well.
7. Divide among pans and bake for 25-30 minutes until set.
8. Turn out of pans onto cooling racks and allow to cool completely.

Icing:
1. Mix all ingredients in a large pot (The icing expands as it heats up so I use my crab boiling pot).
2. Stirring constantly, cook to softball stage 235º - 245º on a candy thermometer or when tested in a cup of cold water (will form a ball in the water). This takes a while! You may need a helper to take turns stirring with and I recommend wearing an oven mit!)
3. Remove from heat and beat with a wooden spoon until creamy and ready to spread. This is the tricky part...It cannot be too runny, but once it starts cooling, move fast. It is better to have two people working on it, because once it hardens, you cannot spread it.

Personal Notes:
Personal Notes:
This is a perfect icing for Southern Caramel Cake, and it's Kelsie's favorite cake!

 

 

 

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