Creamy Caramel Layer Cake Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3/4 cup: Butter, softened
1 cup: Milk,
2 cup: Sugar,
1 tsp: Vanilla extract,
3 cup: Flour, cake, sifted
5: Egg whites, at room temp.
2 tsp: Baking powder,
CREAMY CARAMEL FROSTING
3 cup: Sugar,
1/4 cup: Syrup, light corn
2 cup: Cream, whipping
1 tbsp: Vanilla extract,
1/4 cup: Butter,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp