Caramel Layer Cake

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1/2 cup Evaporated milk

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 3/4 tsp Baking soda
  • 2 cups Brown sugar, light
  • 4 cups Confectioners' sugar
  • 1 Pinch Salt
  • 1/3 cup Shortening
  • 1 cup Sugar
  • 2 Tblsp. cornstarch
  • 2 tsp Vanilla

• Dairy

  • 1/3 cup Butter
  • 2 sticks Butter
  • 3/4 cup Buttermilk

Found on lanascooking.com

Description

Ingredients

• 3/4 tsp. baking soda
• 3/4 cup buttermilk
• 1/3 cup butter
• 1/3 cup shortening
• 1 cup sugar
• 3 eggs
• 2 tblsp. cornstarch
• 2 cups all-purpose flour
• 1 tsp. baking powder
• Pinch of salt
• 1 tsp. vanilla extract
• 2 sticks butter
• 2 cups light brown sugar
• 1/2 cup evaporated milk
• 1 tsp. vanilla extract
• 4 cups confectioner’s sugar

Directions

• Preheat the oven to 350F. Grease and flour two 9-inch cake pans and set aside.
• Stir the baking soda and buttermilk together and set that aside as well.
• Sift together the flour, baking powder and salt and set aside to use later in the recipe.
• Cream the butter, shortening and sugar beating until fluffy. Add the eggs at a time beating well after adding each.
• Add the cornstarch to the mixture and beat until well incorporated.
• With mixer on low speed, add the flour mixture alternately with the buttermilk and soda mixture beginning and ending with the flour mixture.
• Add the vanilla extract.
• Divide the batter evenly between the two prepared pans. Bake for 20 to 25 minutes or until tester comes out clean.
• Sift the confectioner’s sugar and set aside.
• Place the butter, brown sugar and evaporated milk in a large heavy saucepan over medium-high heat and melt the ingredients stirring occasionally. Once the mixture begins to bubble allow it to boil for approximately two minutes stirring constantly. Watch carefully to avoid burning the mixture.
• Remove the pan from the heat and stir in the vanilla and confectioner’s sugar. Immediately transfer to the bowl of a stand mixer and beat until the frosting is smooth and begins to loose its sheen (this often takes as much as 20 minutes to achieve). The frosting is ready to spread when it is still barely warm but holds is shape.