Caramel Cake
This came out of a book called Secret Recipes. Let me be honest, the cake itself is super easy but the frosting is a little time consuming. And, in truth, my husband thought it was overall too sweet. However, my kids loved it and I thought the cake was absolutely delicious. My daughter is already asking for more.
Ingredients
Cake
1 box butter cake mix
4 eggs
1/2 cup butter
3/4 cup water
Caramel Icing
2 3/4 cups sugar, divided
3/4 cups evaporated milk
1/2 cup butter (do not substitute)
1 Tbsp. vanilla
Instructions
Cake: Combine ingredients and bake cake according to package directions. Allow to cool.
Icing: In a nonstick skillet, melt 3/4 cup sugar over low heat until brown and bubbly, but not burned. Meanwhile, mix milk and 2 cups sugar in a 3-quart saucepan. Bring to a rolling boil. When most of the sugar melts in skillet, strain into boiling mixture. Cooke 4-5 minutes, stirring constantly. Remove from heat. Strain a second time into mixer bowl to remove lumps. Straining twice is important to get a smooth texture. Add butter and vanilla. Beat with mixer until it starts to cool and thicken. Icing will be runny when spread on cooled cake, but will set up fine. I put the mixer bowl in the freezer for at least an hour so the mixture cools more quickly. Makes 12 servings.
Ingredients
Cake
1 box butter cake mix
4 eggs
1/2 cup butter
3/4 cup water
Caramel Icing
2 3/4 cups sugar, divided
3/4 cups evaporated milk
1/2 cup butter (do not substitute)
1 Tbsp. vanilla
Instructions
Cake: Combine ingredients and bake cake according to package directions. Allow to cool.
Icing: In a nonstick skillet, melt 3/4 cup sugar over low heat until brown and bubbly, but not burned. Meanwhile, mix milk and 2 cups sugar in a 3-quart saucepan. Bring to a rolling boil. When most of the sugar melts in skillet, strain into boiling mixture. Cooke 4-5 minutes, stirring constantly. Remove from heat. Strain a second time into mixer bowl to remove lumps. Straining twice is important to get a smooth texture. Add butter and vanilla. Beat with mixer until it starts to cool and thicken. Icing will be runny when spread on cooled cake, but will set up fine. I put the mixer bowl in the freezer for at least an hour so the mixture cools more quickly. Makes 12 servings.
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