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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Caramel Cake w/ Caramel Icing Recipe

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This recipe for Caramel Cake w/ Caramel Icing is from The Cook Family 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:  
Caramel Cake:
1 Cup Butter
2 Cups Suger
4 Eggs
1 Cup Whole Milk
3 Cups Cake Flour
2 tsp Baking Powder
1 tsp Vanilla Extract
Pinch o' salt

Caramel Icing:
3 1/2 Cups of Sugar (divided into 3 cups and 1/2 cup)
1--5 oz can of evaporated milk.
1 Cup of Whole Milk
1 Stick of Butter
1 tsp of Vanilla Extract
Pinch of Baking Soda
Directions:
Directions:
Directions for the Cake:
Cream Butter and Sugar until it is light yellow and doubled in volume.
Add Eggs one at a time, and beat after each egg.
In another bowl, sift together flour, baking powder, and a pinch of salt.
Add dry ingredients to butter and sugar mixture alternately with milk, beginning and ending with the dry mix.
Pour into three greased and floured 8-inch round cake pans.
Bake at 350 for 20 minutes. Check to see if cake is done after 20 minutes.

Directions for icing:
Place 1/2 cup sugar in iron skillet and stir constantly over medium heat until it browns.
Combine evaporated milk, butter, vanilla extract, pinch baking soda, and remaining sugar in iron skillet. Cook over low heat until sugar melts, constantly stirring until mixture is caramel color and all is incorporated.

Allow cake to cool completely before icing each layer and top and outside of cake.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Aunt Gladys's recipe. She made this often and always at Christmas!

 

 

 

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