SO EASY Caramel Cake Recipe
Some friends of ours introduced us to this delicious caramel cake the other night as we celebrated their 10th anniversary. Check it out.
12 oz superfine sugar
½ teacup hot black coffee, or water
8½ oz plain flour
3 teaspoons baking powder
1 teaspoon salt
4 oz shortening
2 eggs (well beaten)
Two 9-inch diameter cake pans
Preheat oven to 350° F .
Place 4 oz of the superfine sugar in a small, heavy saucepan, dissolve over gentle heat without stirring and boil steadily to a rich brown caramel. Slowly add the hot coffee or water and stir over low heat until all the lumps are dissolved. Pour this mixture into a measuring cup, leave to cool and add cold water until it equals 7½ fl oz.
Sift the flour with the baking powder and salt and set aside. Soften the shortening and beat in the remaining sugar; add the eggs, a little at a time, and beat thoroughly until light and fluffy. Stir in the flour alternately with the caramel mixture and then pour into the prepared tins. Bake for about 25-30 minutes or until cooked.
When the cake is cool, sandwich the halves, and coat, with Caramel Icing:
Easy Caramel Icing
- 1 1/2 cups brown sugar, packed
1/4 cup milk
2 tablespoons butter
1 teaspoon vanilla
In a saucepan, combine brown sugar, milk, and butter. Stirring constantly; bring to a boil and boil for 3 minutes. Remove from heat and add vanilla. Let cool to lukewarm. Beat until creamy and thick enough to spread. If too thick, add a little more milk or a small amount of cream.