Caramel Cake

 

Ingredients:

Cake:

8

Tbl

Butter, Softened

1-1/2

Cup

Sugar

2

 

Eggs

2

Cup

All-Purpose Flour

1

Cup

Buttermilk

1

Tsp

Baking Soda

1

Tbl

Vinegar

Frosting:

1

Xup

Sugar

Cup

Milk

2

Tbl

Butter

1

Cup

Brown Sugar

1

Tsp

Vanilla

 

 

Walnuts, coarsely chopped (optional)

Directions:

Preheat oven to 350F. Grease and lightly flour a 8 round cake pan.

In a large bowl, cream the butter and the sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour alternately with the buttermilk. Blend well. In a small cup, dissolve the baking soda in the vinegar, stir into the batter. Pour the batter into the prepared pans and bake for 35 minutes or until a tester inserted in center comes out clean. Let the layers cool completely before frosting.

Frosting: Place the sugar, brown sugar, milk and butter into a saucepan and, stirring constantly, cook over low heat until the sugar has dissolved. Increase the heat and boil until temperature on a candy thermometer reaches 234 (soft ball stage). Remove from heat and cool for five minutes. Stir in the vanilla extract and beat until no longer shiny and cool enough to spread on the cake.

Use 1/3 cup as a filling between layers and the remainder to frost the sides and top of the cake. If using, sprinkle with the chopped walnuts.

 

Yields

8-10 servings

 

Hosting by WebRing.