Caramel Cake

Caramel Cake
Caramel Cake is a vegetarian dessert. This recipe makes 10 servings with 687 calories, 8g of protein, and 17g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 55 minutes. A mixture of sugar, milk, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

1
Preheat the oven to 350 degrees F. Spray two 9×2 -inch metal cake pans with flour-added baking spray or grease with butter/shortening and flour.
Ingredients you will need
Baking SprayBaking Spray
ShorteningShortening
ButterButter
All Purpose FlourAll Purpose Flour
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OvenOven
2
Mix together the flour, baking powder and salt and set aside.In a stand mixing bowl, beat the butter on medium high speed until light and creamy. Beat in the vanilla. Gradually add the sugar, scraping the sides of the bowl once or twice and beating for about 5 minutes or until light and creamy.
Ingredients you will need
Baking PowderBaking Powder
VanillaVanilla
ButterButter
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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Mixing BowlMixing Bowl
3
Add eggs one at a time and continue beating for another minute or two, scraping sides of bowl. Reduce speed to low and add the milk, then add flour and sour cream alternately. When flour is fully incorporated, divide evenly among the pans.
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Sour CreamSour Cream
All Purpose FlourAll Purpose Flour
EggEgg
MilkMilk
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BowlBowl
4
Bake on center rack for about 35 minutes or until cakes spring back when touched and a pick inserted comes out clean.To make the frosting, put 2 1/2 cups of the sugar in a large mixing bowl.
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FrostingFrosting
SugarSugar
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Mixing BowlMixing Bowl
OvenOven
5
Add the butter and mash it around until mixture is grainy and moist, then add the egg, milk and salt and stir until relatively smooth. Set aside.
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ButterButter
MilkMilk
SaltSalt
EggEgg
6
Sprinkle remaining 1/2 cup sugar in 3-4 quart heavy duty saucepan; cook over medium heat, stirring constantly, until sugar melts and syrup is a light golden brown.
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SugarSugar
SyrupSyrup
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Sauce PanSauce Pan
7
Remove from heat and stir the butter mixture into hot caramelized sugar, then return to heat and cook over medium, stirring constantly, until mixture reaches 235 on a candy thermometer. Note: When you first put the butter mixture into the caramelized sugar, it will start to harden and clump. Just keep cooking and stirring and it will all melt together, but do keep the heat even. This process should take about 10 to 15 minutes.When mixture reaches 235, remove from heat and let cool for about 5 minutes.
Ingredients you will need
ButterButter
CandyCandy
SugarSugar
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Candy ThermometerCandy Thermometer
8
Add the vanilla and beat frosting with a wooden spoon to almost spreading consistency or you can cheat a bit.
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FrostingFrosting
VanillaVanilla
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Wooden SpoonWooden Spoon
9
Pour it into a mixing bowl and beat it with a handheld mixer until it starts to thicken. As soon as it’s thick enough to pour, but not too runny, spoon some over the first layer of cake. It should fan out a bit, but eventually set. Stack on the second layer of cake and pour some more caramel carefully over the top.
Ingredients you will need
CaramelCaramel
Equipment you will use
Mixing BowlMixing Bowl
BlenderBlender
10
Spread it around the sides the best you can.
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SpreadSpread
DifficultyExpert
Ready In55 m.
Servings10
Health Score2
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