Double Caramel Cake
Caramel sauce in the layers and in the frosting gives this unique cake a wonderful candy-like flavor
Servings 2 9-inch Layers
Ingredients
Cake
- 2 cups firmly packed brown sugar
- ¼ cup butter or margarine
- 2 tablespoons water
- ¼ teaspoon salt
- 1 cup undiluted evaporated milk
- 2 teaspoons vanilla
- 2 ¼ cups All-Purpose flour
- 1 teaspoon double-acting baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup shortening
- ½ cup milk
- 2 cups caramel sauce
- 3 unbeaten eggs
Frosting
- ⅓ Cup Cream Cheese (3-oz) Softened
- 3 Cups confectioners’ sugar sifted
- 1 teaspoon vanilla
- ⅓ cup Caramel Sauce
Instructions
Cake
- In a saucepan, combine brown sugar, butter, salt and water. Cook over medium heat, stirring constantly, until a little syrup dropped in cold water forms a soft ball (234 degrees). Remove from heat. Add in evaporated milk and vanilla. Cool thoroughly.
- Sift together flour, baking powder, soda and salt in a large mixing bowl.
- Add shortening, milk and 2 cups caramel sauce. Reserve remaining sauce, about 1/3 cup). Beat 1 ½ minutes with mixer on slow speed.
- Add 3 eggs. Beat 1 ½ minutes.
- Turn into two 9-inch round layer pans, well-greased and lightly floured, and bottoms lined with parchment paper cut to fit.
- Bake at 350 degrees for 35 to 40 minutes. Cool a few minutes, them turn onto cooling rack until fully cool. Frost with Caramel Cheese Frosting.
Caramel Cheese Frosting (for this cake):
- Cream the reserved caramel sauce with 1/3 cup (3-ounce package) softened cream cheese. Gradually blend in 3 cups sifted confectioner’s sugar and 1 teaspoon vanilla. Beat until smooth and of spreading consistency. Thin with cream, if necessary. Assemble layers and ice cake. This recipe should make enough to coat in between, sides and top of the two layers.
