DOUBLE CARAMEL CAKE
1/3 c. granulated sugar
1/4 c. boiling water
3/4 c. butter
1 1/4 c. sugar
3 eggs, unbeaten
3 c. sifted cake flour
3 1/2 tsp. baking powder
1 tsp. salt
1 c. milk
1 tsp. vanilla
Melt the 1/3 cup sugar in heavy skillet, stirring constantly until deep
brown syrup is formed (caramelized). Remove from heat and slowly stir in
boiling water. Set syrup aside to cool. Cream butter and sugar until light
and fluffy. Add eggs one at a time, beating well after each addition.
Stir in 4 tablespoons cooled syrup. Sift together dry ingredients and add
alternately with combined milk and vanilla, beginning and ending with dry
ingredients. Beat until smooth. Pour into 2 (9 inch) layer pans lined with
greased and floured brown paper.
Bake at 375 degrees for 25 minutes. Let stand in pans a few minutes, then
remove to turn out. Peel off paper and cool on racks. Frost when cool.
CARAMEL FROSTING:
3 c. brown sugar, firmly packed
1 c. and 2 tbsp. light cream or half and half
1/2 stick butter
1 tsp. vanilla
Mix sugar and cream and cook over low heat to soft-ball stage (235 degrees
on candy thermometer). Remove from heat, add butter and cool. Add vanilla
and beat until frosting is spreading consistency. A little cream may be
added if frosting becomes too thick. Spread between layers, on top and sides
of cake.
1/3 c. granulated sugar
1/4 c. boiling water
3/4 c. butter
1 1/4 c. sugar
3 eggs, unbeaten
3 c. sifted cake flour
3 1/2 tsp. baking powder
1 tsp. salt
1 c. milk
1 tsp. vanilla
Melt the 1/3 cup sugar in heavy skillet, stirring constantly until deep
brown syrup is formed (caramelized). Remove from heat and slowly stir in
boiling water. Set syrup aside to cool. Cream butter and sugar until light
and fluffy. Add eggs one at a time, beating well after each addition.
Stir in 4 tablespoons cooled syrup. Sift together dry ingredients and add
alternately with combined milk and vanilla, beginning and ending with dry
ingredients. Beat until smooth. Pour into 2 (9 inch) layer pans lined with
greased and floured brown paper.
Bake at 375 degrees for 25 minutes. Let stand in pans a few minutes, then
remove to turn out. Peel off paper and cool on racks. Frost when cool.
CARAMEL FROSTING:
3 c. brown sugar, firmly packed
1 c. and 2 tbsp. light cream or half and half
1/2 stick butter
1 tsp. vanilla
Mix sugar and cream and cook over low heat to soft-ball stage (235 degrees
on candy thermometer). Remove from heat, add butter and cool. Add vanilla
and beat until frosting is spreading consistency. A little cream may be
added if frosting becomes too thick. Spread between layers, on top and sides
of cake.
