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JULIA'S CARAMEL CAKE Recipe

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This recipe for JULIA'S CARAMEL CAKE is from A Taste of Tradition 2nd Edition, 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 (8-oz.) container sour cream
1/4 cup milk
1 cup butter, softened
2 cups of sugar
4 large eggs
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
Icing:
3/4 cup granulated sugar (for browning)
3 3/4 cups granulated sugar
1 tbsp plus 1 1/2 teaspoons flour
3/4 tsp salt
1 1/2 cups evaporated milk
2 sticks + 1 tbsp butter
1 tbsp + 1 1/2 tsp vanilla extract
Directions:
Directions:
Cake Directions: Preheat oven to 350°. Combine sour cream and milk.
Beat butter at medium speed until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time. Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at medium-low speed until blended after each addition. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350° for 30 to 35 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans to wire racks, and let cool for about an hour. For the icing: Put 3/4 of sugar into cast iron over medium heat. Let the sugar melt and turn into an amber color. While the sugar is melting, put 3 ¾ cups of sugar, butter, flour, salt, evaporated milk into a large saucepan and bring to a boil. Add melted/browned sugar and continue boiling until temperature reaches the "softball" stage or 232 degrees. Remove from heat and begin whisking. Add vanilla and continue whisking until the icing has cooled to a spreadable but not runny consistency. Spread Caramel Frosting between layers and on top and sides of the cake. Mom's 86th birthday cake. Her last Birthday Cake! Cherish this Recipe... Love Her...So!

 

 

 

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