Caramel Cake
16 T unsalted butter, softened
3 1/4 cups cake flour
1 T baking powder
1/2 t salt
4 1/2 cups sugar
2 t vanilla extract
4 eggs
1 1/4 cups milk
16 T salted butter
2 12oz cans evaporated milk
>how to make<
*Heat oven to 350 degrees.
*Grease two 9" round cake pans with 1 T unsalted butter; dust with 1 1/2 T flour, tap out excess, and set aside.
*Sift flour, baking powder, and salt together; set aside.
*Beat remaining unsalted butter and 2 cups sugar in a bowl with an electric mixer until fluffy.
*Add vanilla and eggs one at a time, beating after each addition.
*Add flour mixture and milk alternately in 3 batches, beating smooth after each addition.
*Divide batter between pans.
*Bake until golden, 40~45minutes.
*Let cool on a rack for 10 minutes; remove cakes; let cool completely.
*Slice tops off cakes to level them.
*To make icing, cook remaining sugar and salted butter in a pot over high heat, stirring constantly, until light brown, 7-8 minutes.
*Carefully stir in evaporated milk; reduce heat to medium-low; cook, stirring constantly, until smooth, 8-10 minutes.
*Cook, stiring occasionally, until icing registers 240 degrees on a candy thermometer, about 1 1/2 hours.
*Remove from heat; eat with a wooden spoon until thick, glossy, and spreadable 20 minutes.
*Ice bottom layer of cake; top with second layer and ice the outside.
*Chill cake until set.
-makes one 9" cake-
Note: This recipe was adapted from "Rose's Famous Caramel Cake"
Labels: Caramel cake recipe, caramel frosting