Southern Caramel Cake

• Vegetarian

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 7 tbsp Evaporated milk

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 3/4 tsp Baking powder
  • 1 (1-pound box Brown sugar, light
  • 1/2 tsp Salt
  • 2 cups Sugar
  • 2 tsp Vanilla

• Dairy

  • 1 1/4 cup Butter
  • 1 cup Milk

Found on spicysouthernkitchen.com

Description

Directions

• Make the cake. Preheat oven to 325 degrees. Grease and flour 2 9-inch cake pans.
• In a small saucepan, cook the butter and milk over low heat until the butter melts. Stir well and let cool to room temperature.
• In a medium bowl, combine the flour, baking powder, and salt.
• Using an electric mixer, beat eggs and sugar on high speed until light yellow and smooth.
• Stir the flour mixture into the egg mixture just until combined.
• Add the cooled milk mixture and vanilla and stir well.
• Divide the batter between the two pans and bake 25 to 30 minutes, or until cake springs back when touched lightly in the middle.
• Place pans on a wire rack and let cool 10 minutes. Remove cakes from pans and let cool completely on racks.
• Make icing. In a medium saucepan with a heavy bottom, combine the brown sugar, butter, evaporated milk, and vanilla extract. Bring to boil over medium-high heat. Stir well and turn heat down so mixture boils gently. Cook for 7 minutes. Let cool for 5 minutes.
• Beat the icing with a wooden spoon for 2 to 3 minutes to thicken.
• Place bottom layer on a platter or cake stand. Working quickly before icing sets up, spread icing on top. Place second layer on top. Ice the top and sides. A knife dipped in hot water can help smooth the icing out.

Nutrition