Caramel Cake

* Exported from MasterCook *

Caramel Cake

Recipe By : Jenny Hall
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all purpose flour
1 cup packed brown sugar
1/2 cup butter or margarine -- softened
2 large eggs
1/2 cup milk
1/2 teaspoon salt
1 3/4 teaspoons baking powder
1 teaspoon vanilla extract
CARAMEL FROSTING
2 cups brown sugar
1 cup heavy cream
2 tablespoons butter
1 teaspoon vanilla
chopped pecans

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking
pan.
2. Sift the flour before measuring then resift with the 1 cup of the packed
brown sugar.
3. Add the butter or margarine, eggs, milk, salt, baking powder and 1 teaspoon
of the vanilla to the flour mixture and beat on medium high speed of an
electric mixer for 2 to 3 minutes. (Use the whisk attachment for best
results.) Spread batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a cake tester
comes out clean. Remove cake from oven and place on a wire rack for 10 minutes
then remove pan and place cake on a serving dish. Once cake is cooled
completely frost with Caramel Icing.
5. To Make Caramel Icing: In a saucepan over medium heat stir the 2 remaining
cups of brown sugar, and the cream until the sugar is dissolved. Cover and
cook for 3 minutes. Uncover and cook without stirring till a candy thermometer
reads 238 to 240 degrees F (113 to 115 degrees C). Stir in the remaining
butter with a wooden spoon. Remove the icing from the heat and let cool to 110
degrees F (55 degrees C). Add the remaining 1 teaspoon vanilla. Beat
the icing until it is thick and creamy. If it becomes heavy, thin it out with
cream until the right consistency appears. Spread over the top of the cooled
cake and top with chopped pecans.


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NOTES : Posted to Fabfood 1/99