Caramel Cake I Good Recipes

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Caramel Cake I

"If you want a cake that tastes like caramel, do this cake recipe with a caramel icing."

Ingredients :

1 three/4 cups all-motive flour
1 cup packed brown sugar
half cup butter, softened
2 eggs
1/2 cup milk
half teaspoon salt
1 3/4 teaspoons baking powder
1 teaspoon vanilla extract
2 cups packed brown sugar
1 cup heavy whipping cream
three tablespoons butter
1 teaspoon vanilla extract
1/four cup chopped pecans

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
Sift the flour earlier than measuring then resift with the 1 cup of the packed brown sugar.
Add the butter or margarine, eggs, milk, salt, baking powder and 1 teaspoon of the vanilla to the flour mixture and beat on medium excessive speed of an electric mixer for two to a few mins. (Use the whisk attachment for first-class consequences.) Spread batter into the organized pan.
Bake at 350 levels F (one hundred seventy five tiers C) for half-hour or until a cake tester comes out easy. Remove cake from oven and place on a twine rack for 10 mins then dispose of pan and location cake on a serving dish. Once cake is cooled absolutely frost with Caramel Icing.
To Make Caramel Icing: In a saucepan over medium warmth stir the two final cups of brown sugar, and the cream until the sugar is dissolved. Cover and cook for 3 mins. Uncover and cook without stirring until a candy thermometer reads 238 to 240 degrees F (113 to 115 tiers C). Stir inside the last butter with a timber spoon. Remove the icing from the heat and let cool to a hundred and ten ranges F (55 stages C). Add the remaining 1 teaspoon vanilla. Beat the icing till it's miles thick and creamy. If it becomes heavy, thin it out with cream till the proper consistency seems. Spread over the pinnacle of the cooled cake and top with chopped pecans.

Notes :

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