Creamy caramel layer cake

Yield: 1 servings

Measure 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 \N Egg whites; at room temp.
¼ cup Syrup, light corn
1 tablespoon Vanilla extract

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

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