Caramel Cake I You Have To Try

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Caramel Cake I

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

Ingredients :

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

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 degrees F (one hundred seventy five degrees C). Grease one 9x13 inch baking pan.
Sift the flour before 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 combination and beat on medium excessive speed of an electric powered mixer for 2 to 3 minutes. (Use the whisk attachment for great outcomes.) Spread batter into the organized pan.
Bake at 350 ranges F (one hundred seventy five stages C) for half-hour or until a cake tester comes out clean. Remove cake from oven and vicinity on a cord rack for 10 minutes then dispose of pan and area cake on a serving dish. Once cake is cooled completely frost with Caramel Icing.
To Make Caramel Icing: In a saucepan over medium warmth stir the two last cups of brown sugar, and the cream till the sugar is dissolved. Cover and prepare dinner for three mins. Uncover and prepare dinner without stirring till a candy thermometer reads 238 to 240 degrees F (113 to one hundred fifteen degrees C). Stir in the final butter with a timber spoon. Remove the icing from the heat and allow cool to one hundred ten levels F (fifty five stages C). Add the last 1 teaspoon vanilla. Beat the icing until it's far thick and creamy. If it becomes heavy, thin it out with cream until the right consistency appears. Spread over the pinnacle of the cooled cake and pinnacle with chopped pecans.

Notes :

A standardized recipe refers to a specific standard-of-use of particular metrics in cooking - Standard sizes, time, temperature, amount, etc.. Abiding by this principle generates uniformity in kitchen produce, whether it is tangible or intangible.If this Caramel Cake I recipe complements your family's flavour, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the go to here!If this Caramel Cake I recipe suits your family's tastes, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the go to here!