MM: Caramel Cake
---------- Recipe via Meal-Master (tm) v8.05

Title: Caramel Cake
Categories: Favorites, Desserts
Yield: 16 Servings

Solid vegetable shortening
-for greasing the pans
Flour for dusting the pans
1 pk (18.25 ounces) plain white
-cake mix
1 c Whole milk
8 tb (1 stick) butter; melted
3 lg Eggs
2 ts Pure vanilla extract

------------------QUICK CARAMEL FROSTING------------------
8 tb (1 stick) butter
1/2 c Packed light brown sugar
1/2 c Packed dark brown sugar
1/4 c Whole milk
2 c Confectioners' sugar; sifted
1 ts Pure vanilla extract

Place a rack in the center of the oven and preheat the
oven to 350 degrees F. Generously grease two 9-inch
round cake pans with solid vegetable shortening, then
dust with flour. Shake out the excess flour. Set the
pans aside.

Place the cake mix, milk, melted butter, eggs, and
vanilla extract in a large mixing bowl. Blend with an
electric mixer on low speed for 1 minute. Stop the
machine and scrape down the sides of the bowl with a
rubber spatula. Increase the mixer speed to medium and
beat 2 minutes more, scraping the sides down again if
needed. The batter should look well blended. Divide
the batter between the prepared pans, smoothing it out
with the rubber spatula. Place the pans in the oven
side by side.

Bake the cakes until they are golden brown and spring
back when lightly pressed with your finger, 27 to 29
minutes. Remove the pans from the oven and place them
on wire racks to cool for 10 minutes. Run a dinner
knife around the edge of each layer and invert each
onto a rack, then invert them again onto another rack
to that the cakes are right side up. Allow them to
cool completely, 30 minutes more.

Meanwhile, prepare the Quick Caramel Frosting.

Place one cake layer, right side up, on a serving
platter. Spread the top with the warm frosting. Place
the second layer, right side up, on top of the first
layer and frost the top and sides of the cake with
clean, smooth strokes. Work quickly, as the frosting
will set. (If the frosting gets too hard to work with,
place the pan back over low heat for 1 minute,
stirring constantly, to soften it up.) Once the
frosting has set, slice and serve.

Store this cake, covered in plastic wrap or aluminum
foil, at room temperature for up to 1 week or freeze,
wrapped in foil, for up to 6 months. Thaw the cake
overnight on the counter before serving.

Place the butter and brown sugars in a medium-size
heavy saucepan over medium heat. Stir and cook until
the mixture comes to a boil, about 2 minutes. Add the
milk, stir, and bring the mixture back to a boil, then
remove the pan from the heat. Add the confectioners'
sugar and vanilla. Beat with a wooden spoon until the
frosting is smooth.

Use immediately (while still warm) to frost the cake
of your choice or the frosting will harden. If it does
harden while you are frosting the cake, simply place
the pan back over low heat and stir until the frosting
softens up.

Makes 3 cups, enough to frost a 2- or 3-layer cake

Prep Time: 5 minutes
Cook Time: 27 minutes

Recipe courtesy of Ann Byrn's The Cake Mix Doctor
(Workman, 2000) MM Format by Mickey Forster
starcademy@aol.com

Converted by MM_Buster v2.0n.

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