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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Buttermilk Cake with Caramel Frosting Recipe

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This recipe for Buttermilk Cake with Caramel Frosting is from Some of Marsha's Favorite 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:  
1 c butter, softened
2⅓ c sugar
1½ t vanilla extract
3 large eggs
3 c all-purpose flour
1 t baking powder
½ teaspoon baking soda
1 c buttermilk

ICING:
¼ c butter, cubed
½ c packed brown sugar
⅓ c heavy whipping cream
1 c confectioners' sugar
Directions:
Directions:
• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
• Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick). Transfer to prepared pan.
• Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
• For icing, in a small saucepan, combine butter, brown sugar and cream; bring to a boil over medium heat, stirring constantly. Remove from heat; cool 5-10 minutes. Gradually beat in confectioners' sugar; spoon over cake.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Nutrition Facts
1 slice: 419 calories

 

 

 

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