Caramel Cake Recipe - Cooking Index
Caramel Cake Recipe - Cooking Index
| Caramel Syrup | ||
| 1 cup | 198g / 7oz | Sugar |
| 1 cup | 237ml | Boiling water |
| Caramel Frosting | ||
| 1/2 cup | 99g / 3.5oz | Butter - (1 stick) - plus |
| 1 tablespoon | 15ml | Butter |
| 3 cups | 594g / 20oz | Powdered sugar |
| 6 tablespoons | 90ml | Heavy cream |
| 1 1/4 teaspoons | 6.3ml | Vanilla extract |
| 1 | Salt | |
| Cake and Assembly | ||
| 1/2 cup | 99g / 3.5oz | Butter - (1 stick) |
| 1 1/4 cups | 247g / 8.7oz | Sugar - divided |
| 1/4 cup | 82g / 2.9oz | Caramel Syrup - (listed above) |
| 2 cups | 125g / 4.4oz | Sifted all-purpose flour |
| 2 teaspoons | 10ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 cup | 237ml | Milk |
| 2 cups | 396g / 13oz | Eggs (large) |
| 1 | Caramel Frosting - (listed above) |
Caramel Syrup: Heat the sugar in a heavy skillet over low heat. Stir constantly until it is melted to a brown liquid. When it bubbles over its entire surface, about 20 minutes, remove from the heat.
Slowly add the boiling water, stirring constantly. Pour into a container and cool. Use one-fourth cup for the cake; save the rest for another use.
Caramel Frosting: Brown the butter in a heavy pot over medium heat — be vigilant or it will burn. Allow the butter to cool.
Pour the cooled butter into a large mixing bowl. Add the powdered sugar, cream, vanilla and salt and beat until smooth. If the frosting is too stiff, add a tablespoon of half-and-half or cream.
Cake And Assembly: Heat the oven to 375 degrees. Line the bottoms of two 8-inch layer cake pans with greased wax paper.
In a large mixing bowl, cream the butter and gradually add 1 cup sugar, beating until light and fluffy. Beat in the syrup.
In a medium mixing bowl, sift the flour, baking powder and salt together. Add the sifted ingredients to the creamed mixture, alternating with the milk.
In a separate medium mixing bowl, beat the eggs about 3 minutes, until foamy. Add the remaining sugar and beat until mixture resembles a fine spongy foam, another 3 minutes. Stir it into cake batter until blended.
Divide the batter between the cake pans. Bake for about 25 minutes. Check by gently pressing the center of a cake; it should spring back. If it doesn't, bake for 10 more minutes. Cool in the pans for 10 minutes, then on a rack before frosting with caramel frosting. Refrigerate until ready to serve.
This recipe yields 8 to 10 servings.
Each serving: 637 calories; 6 grams protein; 98 grams carbohydrates; 1 gram fiber; 26 grams fat; 15 grams saturated fat; 122 mg. cholesterol; 300 mg. sodium.
Source:
The Los Angeles Times, 11-03-2004
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