Directions: |
Directions:Heat oven to 325º. Grease and flour 2 9-inch round cake pans.
Combine butter and milk in small saucepan and cook over low heat until butter melts. Stir well and let cool to room temperature.
Meanwhile combine flour, baking powder and salt in a medium bowl, and stir with a fork to mix well. In a large bowl combine the eggs and sugar and beat well at high speed, scraping down the bowl often, until light yellow, smooth, and thick.
Stir the flour mixture into the egg mixture, mixing only until the flour disappears. Add the cooled milk mixture and the vanilla, stir well. Divide the batter between the prepared pans.
Bake at 325º for 30 minutes until the cakes are a pale golden brown, springs back when touched lightly in the center. and begin to pull away from the sides of the pans.
Cool in the pan for 10 minutes on wire racks. Turn out the cakes onto racks or plates to cool completely, top side up.
Icing:
In a heavy medium saucepan, combine the brown sugar, butter, evaporated milk and vanilla. Bring to boil over medium-high heat. Stir well and then adjust the heat so that the frosting boils and bubbles gently. Cook for 7 minutes. Remove from the heat and let cool for 5 minutes.
Beat the warm icing with a wooden spoon until it thickens, 2-3 minutes. Place a cake layer, top side down on a cake plate. Quickly spread some icing over the top and cover it with the second cake layer, top side up. Ice the top quickly and then spread the remaining icing over the sides.
If the icing becomes too hard to spread, warm gently over low heat, add a spoonful or two of evaporated milk, and then scrape and stir well until the icing softens enough to spread again. Dip a table knife in very hot water to help soften and smooth out the icing once it is spread. |
This recipe for Caramel Cake is from