Sunday, September 6, 2009

Caramel Cake

This is a recipe adapted from the Cake Mix Doctor. Her books are wonderful and recipes are always tasty.

This is for Caramel Cake and this is what you need:

1 package of white cake mix

1 cup buttermilk (the original recipe calls for whole milk)

1 stick of butter, melted

3 large eggs

2 tsp vanilla

Preheat oven to 350 degrees.

Grease & flour 2 9inch round cake pans.

Place cake mix, buttermilk, melted butter, eggs, and vanilla in mixing bowl.

Blend in mixer until smooth.

Divide the batter between the pans and place in oven.

Bake for 25-28 minutes or until golden brown and toothpick comes out clean.

Let cakes cool in pans for 10 minutes then invert them onto a cake rack for 30 more minutes.

To make the frosting you will need:

basically A LOT of sugar :).....really you will need

2 sticks of butter

1 cup packed light brown sugar

1 cup packed dark brown sugar

1/2 cup milk

4 cups powdered sugar, sifted

2 tsp vanilla

Place butter and brown sugars in a large heavy saucepan over medium heat. Stir and cook until mixture comes to a boil. Boil for about 2 minutes. Add milk and bring mixture back to boil (this won't take long). Remove the pan from the heat and add powdered sugar and vanilla. Stir until the frosting is smooth.

Use immediately while warm to frost the cake. If the frosting hardens while working with it you can put the pan back on the stove on low heat until softened.

*This cake can get a little messy while frosting, so I put a bit of wax paper under the edges of my cake to catch drippings. After the icing has set a little, then pull the wax paper out and you will have a clean plate underneath.

**the white little lumps on top are balls of powdered sugar. My sifter apparently wasn't up to par tonight :)

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