Recipe: Pecan Carmel Cream Cake, Carmel Cream Cake and 3 Cream Caramel Cakes

The cake recipe from Ingle's Grocery Store is not available on the internet yet. Perhaps you can adapt the following recipes. Good luck and please share your results with us.

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PECAN CARAMEL CREAM CAKE

2 1/2 cups sugar
1 cup butter, softened
5 eggs, separated
3 cups flour, sifted twice
4 tsp. unsweetened cocoa powder
1 tsp. baking soda
1 cup buttermilk
5 tsp. prepared coffee
2 tsp. vanilla
1 cup chopped pecans
Icing (recipe follows)

Cream sugar and butter together. Add beaten egg yolks to butter and sugar; set aside.

Sift flour, cocoa powder and baking soda together. Add dry ingredients to sugar mixture alternately with buttermilk. Stir in coffee and vanilla. Add pecans; set aside.

Beat egg whites until stiff; fold into batter. Pour into 2 greased (9-inch) layer cake pans or 1 (13x9-inch) baking pan.

Bake in a 350 degrees F oven 20-25 minutes for layer cake pans or 30-35 minutes for (13x9-inch) pan, or until cake springs back when lightly touched. Cool in 13x9-inch pan on rack or turn out of layer cake pans to cool on rack before frosting. Frost cooled cake with icing. This cake freezes well.

ICING

1 egg yolk (pasteurized)
3 tsp. coffee
1 tsp. vanilla
1 (1 lb) box powdered sugar
2 tsp. unsweetened cocoa powder
1/2 cup butter, softened
1/2 cup chopped pecans

Beat egg yolk, stir into coffee and vanilla; set aside.

Sift powdered sugar and cocoa powder together. Cream butter with sugar mixture; add egg mixture, beating until light and fluffy. Add chopped pecans.

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CARAMEL CREAM CAKE
Adapted from source: Betty G's Country Recipes

3 cups cake flour
4 tsp unsweetened cocoa powder
1 tsp baking soda
2 1/2 cups sugar
1 cup margarine, softened
4 eggs, separated
1 cup buttermilk
5 tsp strong coffee
1 or 2 tsp vanilla
Caramel Cream Cake Filling (recipe follows)

Preheat oven to 350 degrees.

Sift flour, cocoa powder and baking soda together; set aside.

Cream sugar and margarine together until light and fluffy. Add beaten yolks to margarine and sugar mixture. Beat well. Add dry ingredients alternately with the buttermilk and beat. Stir in coffee and vanilla.

Beat egg whites until stiff; fold into batter. Pour into 2 or 3 greased (9-inch) layer pans.

Bake in 350 degree F oven for 30-35 minutes or until cake tests done. Remove cake from pans and cool on a rack before filling.

CARAMEL CREAM CAKE FILLING

1/2 cup margarine
2 tsp unsweetened cocoa powder
1 tsp vanilla
1 egg yolk (pasteurizes)
1 (1 lb) box powdered sugar
4 tsp strong coffee (or more, as needed)
milk (as needed)

Beat all ingredients for the filling together until proper consistency for spreading. You may want to use more coffee.

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CREAM CARAMEL CAKE WITH CARAMEL FROSTING (3 recipes)
Board: Vintage Recipes at Recipelink.com
From: Jackie/MA 12-1-2005