Title: "Caramel Mud Cake"
Posted By: Michelle. Australia
Date: April 8th 1999
Board: A Board For Bakers

Cream Caramel Cake

Ingredients

2 sticks butter, softened
3 cups sugar
6 eggs
2-2/3 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon salt
One 8-ounce carton sour cream
1 Tablespoon vanilla extract

Caramel Frosting:

1/2 stick butter
2 cups light brown sugar
1/2 cup evaporated milk
1/2 teaspoon vanilla extract
4 cups 10X confectioners' sugar

Cake: Preheat oven to 350 degrees. Cream butter and
sugar until fluffy. Add eggs one at a time. Sift flour,
baking soda, and salt together. Alternating, add flour
and sour cream to butter mixture. Add vanilla. Pour
into three 9-inch prepared pans. Bake for 25 to 35
minutes. Test with cake tester for doneness. Remove
from oven and cool on racks for 10 minutes, then
remove from pan for complete cooling.

Frosting: Melt butter; add brown sugar and milk. Cook
2 minutes over medium heat, stirring constantly.
Remove from heat and add vanilla. Pour over
confectioners' sugar and beat until smooth. Let cool
slightly, then frost layers.
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Recipe(tried): Caramel Mud Cake
Posted By: Rita
Date: November 27th 1999
In Reply to: ISO Caramel Mud Cake
Board: TKL Cooking Club

Caramel Mud cake

250g butter
200g white melts
1 cup white sugar
1 cup dk brown sugar
1 cup hot water
1 tbls golden syrup
1/4 cup sherry
1/2 tin condensed milk
1 1/2 cups pl flour
1/4 cup SR flour
1/4 cup caramel nesquik
2 eggs

Preheat oven to 160 degrees celcius Grease and line
tin.

Melt white melts in microwave or on top of stove.
Mix butter,sugar, sherry, hot water and condensed
milk over hot water.

Mix above two together until smooth, cool to lukewarm.
Transfer to a large bowl.

Finally add lightly beaten eggs to the mixture. Pour
into prepared tin and bake 75 mins. Double for
wedding cakes. (but cook at lower temp)