Creamy caramel layer cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter; softened |
| 2 | cups | Sugar |
| 3 | cups | Flour, cake; sifted |
| 2 | teaspoons | Baking powder |
| 3 | cups | Sugar |
| 2 | cups | Cream, whipping |
| ¼ | cup | Butter |
| 1 | cup | Milk |
| 1 | teaspoon | Vanilla extract |
| 5 | Egg whites; at room temp. | |
| ¼ | cup | Syrup, light corn |
| 1 | tablespoon | Vanilla extract |
Directions
CREAMY CARAMEL FROSTING
Cream butter; gradually add sugar, beating until light and fluffy.
Combine flour and baking powder; add to creamed mixture alternatley with milk, beginning and ending with flour mixture. Stir in vanilla.
Mix well after each addition. Beat egg whites until stiff peaks form; ford into creamed mixture.
Pour batter into 2 greased and floured 9" round cakepans. Bake at 350 degrees for 25 to30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely.
Spread Creamy Caramel Frosting between layers and on top and sides of cake.
Creamy Caramel Frosting: Combine all ingredients except vanilla in a buttered heavy saucepan; cook over medium heat, stirring often, until a candy thermometer reaches 240 degrees (soft ball stage). Let cool slightly; add vanilla, and beat until spreading consistency. Yield: enough for one 2-layer cake.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.
Submitted By DOROTHY FLATMAN On 02-09-95