Caramel Cake I The Best Recipes

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Saturday, February 16, 2019

Caramel Cake I

"If you need a cake that tastes like caramel, do this cake recipe with a caramel icing."

Ingredients :

1 3/four cups all-motive flour
1 cup packed brown sugar
1/2 cup butter, softened
2 eggs
half cup milk
half of teaspoon salt
1 3/four teaspoons baking powder
1 teaspoon vanilla extract
2 cups packed brown sugar
1 cup heavy whipping cream
3 tablespoons butter
1 teaspoon vanilla extract
1/4 cup chopped pecans

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 stages F (one hundred seventy five tiers C). Grease one 9x13 inch baking pan.
Sift the flour earlier than measuring then resift with the 1 cup of the packed brown sugar.
Add the butter or margarine, eggs, milk, salt, baking powder and 1 teaspoon of the vanilla to the flour mixture and beat on medium excessive pace of an electric mixer for two to 3 minutes. (Use the whisk attachment for high-quality consequences.) Spread batter into the organized pan.
Bake at 350 stages F (a hundred seventy five ranges C) for 30 minutes or till a cake tester comes out easy. Remove cake from oven and place on a cord rack for 10 mins then remove pan and region cake on a serving dish. Once cake is cooled completely frost with Caramel Icing.
To Make Caramel Icing: In a saucepan over medium warmness stir the 2 closing cups of brown sugar, and the cream till the sugar is dissolved. Cover and cook dinner for 3 minutes. Uncover and cook without stirring until a sweet thermometer reads 238 to 240 degrees F (113 to a hundred and fifteen levels C). Stir inside the final butter with a timber spoon. Remove the icing from the warmth and let cool to 110 levels F (55 levels C). Add the last 1 teaspoon vanilla. Beat the icing until it's miles thick and creamy. If it becomes heavy, skinny it out with cream till the proper consistency appears. Spread over the top of the cooled cake and pinnacle with chopped pecans.

Notes :

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