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Caramel Cake Recipe

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This recipe for Caramel Cake, by , is from Recipes From Hazel Cadle , 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!

Contributor:  
Contributor:  
Diane Cadle

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
1 cup commercial sour cream
1/4 cup milk
1 cup butter, softened
2 cups sugar
4 eggs
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon rum extract

CARAMEL FROSTING:
3 cups sugar divided
1 tablespoon all-purpose, divided
1 cup milk
3/4 cup butter or margarine
1 teaspoon vanilla extract

PECAN HALFS (optional)
POWDERED SUGAR (optional)

Directions:
Directions:
Cake:
1. Combine sour cream and milk; set aside
2. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
3. Combine flour, baking powder, and salt; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into 2 greased and floured 9 inch cakepans; bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool on wire racks.

Caramel Frosting:
1. Sprinkle 1/2 cup sugar in a shallow, heavy 3 1/2 quart Dutch oven; place over medium heat. Cook, stirring constantly, until sugar melts (sugar will clump) and syrup is light golden brown. Remove from heat.
2. Combine remaining 2 1/2 cups sugar and flour, stirring well; add milk, and bring to a boil, stirring constantly.
3. Gradually pour one-fourth hot mixture into caramelized sugar, stirring constantly; add remaining hot mixture (mixture will lump, but continue stirring until smooth).
4. Return to heat. Cover mixture; cook over low heat 2 minutes. Uncover and cook, without stirring, over medium heat until a candy thermometer reaches 238 degrees. Add butter stirring to blend. Remove from heat, and cool without stirring, until temperature drops to 110 degrees (about one hour). Add vanilla, and beat with a wooden spoon or at medium speed of an electric hand mixer, until spreading consistency, Yield; enough to frost a 2-layer cake.

Spread Caramel Frosting between layers and on top and sides of cake. If desired garnish with pecan halves; and sprinkle with powdered sugar.

 

 

 

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