Caramel Cake II Best Dishes

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Caramel Cake II

"This changed into in my mother's recipe document from the 1940's."

Ingredients :

1 three/four cups white sugar
1/three cup hot water
3 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
three/four cup butter
three eggs
1 teaspoon vanilla extract
2/3 cup milk

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 ranges F (175 degrees C). Line nine inch pans with parchment paper. Sift flour, baking powder, and salt together three instances. Set aside.
Make caramel syrup. In a heavy skillet, heat half of cup of the sugar, stirring constantly as sugar melts. Continue to cook dinner and stir till melted sugar turns into dark brown. Cast off from heat. Add warm water very slowly and stir till dissolved. Set aside to cool.
In a large bowl, cream butter with closing 1 1/4 cups sugar till light and fluffy. Add eggs separately, beating thoroughly after every. Add vanilla and three tablespoons of the caramel syrup. Add flour mixture and milk alternately and beat until easy.
Pour batter into nine inch pans. Bake at 350 levels F (one hundred seventy five degrees C) for 25 to half-hour, or till a toothpick inserted into cake comes out clean.

Notes :

Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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