Recipe: Cream Caramel Cake with Caramel Frosting (3 recipes) for Fran/VA

Hi Fran:-) Here are three recipes. The first one, I found on the internet. The other three recipes were previously posted here at recipelink. I have not tried any of these recipes. If you decide to make one, let us know which one you tried and how it turned out.

Cream Caramel Cake
Twin Oaks Bed and Breakfast Inn, Villa Rica, Georgia

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.


This recipe was previously posted here at recipelink.
Caramel Cake with Caramel Frosting
Alt.cooking-chien/Bill & Nancy/1999

2 cups self-rising flour *
1 1/3 cups sugar
1/2 cup vegetable shortening
1 cup milk
2 eggs
1 teaspoon vanills
Caramel frosting (Recipe follows)

1. Grease and flour two 9x1 1/2 inch layer pans. Heat oven to 350 degrees.

2. Combine flour and sugar in a large bowl. Add shortening and 2/3 of the milk. Beat 2 minutes at medium speed with electric mixer, scraping side of bowl often.

3. Add remaining milk, eggs and vanilla. Beat 2 minutes longer. Pour into prepared pans.

4. Bake at 350 degrees for 30 minutes or until centers spring back when lightly pressed with fingertip. Cool in pans on wire rack 10 minutes, loosen around edge, remove from pans, cool completely. Put layers together with frosting; frost op and side of cake.

* You can use 2 cups sifted all-purpose flour, 2 teaspoons baking powder and 1/2 teaspoon salt in place of self-rising flour. Sift with sugar in step 2.

CARAMEL FROSTING
1 cup (2 sticks) margarine
3 cups sugar
1 cup milk
1 teaspoon vanilla

1. Combine margarine and sugar in a large saucepan. Cook, stirring constantly, until mixture turns a light brown.

2. Remove from heat. Stir in milk; carefully bring mixture to boiling; lower heat. Put candy thermometer in mixture. Cook, stirring gently, to 238 degrees (soft ball stage). Remove from heat; add vanilla; cool to 110 degrees. Beat with spoon until mixture loses its gloss. This will take about 5 minutes. Fill and frost cake quickly before mixture stiffens.

The next two recipes were previously posted by Gladys/PR
Caramel Cake I

1 3/4 cups all-purpose flour
1 cup packed brown sugar
1/2 cup butter, softened
2 eggs
1/2 cup milk
1/2 teaspoon salt
1 3/4 teaspoons baking powder
1 teaspoon vanilla extract
2 cups packed brown sugar
1 cup heavy whipping cream
3 tablespoons butter
1 teaspoon vanilla extract
1/4 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan. Sift the flour before measuring then resift with the 1 cup of the packed brown sugar. Add the butter or margarine, eggs, milk, salt, baking powder and 1 teaspoon of the vanilla to the flour mixture and beat on medium high speed of an electric mixer for 2 to 3 minutes. (Use the whisk attachment for best results.) Spread batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes or until a cake tester comes out clean. Remove cake from oven and place on a wire rack for 10 minutes then remove pan and place cake on a serving dish. Once cake is cooled completely frost with Caramel Icing.

To Make Caramel Icing: In a saucepan over medium heat stir the 2 remaining cups of brown sugar, and the cream until the sugar is dissolved. Cover and cook for 3 minutes. Uncover and cook without stirring till a candy thermometer reads 238 to 240 degrees F (113 to 115 degrees C). Stir in the remaining butter with a wooden spoon. Remove the icing from the heat and let cool to 110 degrees F (55 degrees C). Add the remaining 1 teaspoon vanilla. Beat the icing until it is thick and creamy. If it becomes heavy, thin it out with cream until the right consistency appears. Spread over the top of the cooled cake and top with chopped pecans.

Caramel Cake with Caramel Nut Frosting

1/2 cup butter
1 1/4 cups white sugar
4 eggs
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract

3 cups white sugar
1 (12 fluid ounce) can evaporated milk
1 pinch salt
1/2 cup butter
1 teaspoon vanilla extract
1 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside. Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla and beat until smooth. Divide batter into three 8 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.

Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon vanilla and nuts. Beat until spreading consistency.