Old-Fashioned Caramel Cake
Be sure to spread the Caramel Frosting immediately after it reaches
spreading consistency because it will harden quickly.
1 cup butter, softened
2 cups sugar
3 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
3 tablespoons cocoa
1 cup buttermilk
1/2 cup warm water
1 teaspoon vanilla extract
Caramel Frosting
Garnishes: pecan halves, grated chocolate
Beat butter at medium speed of an electric mixer until creamy; gradually add
sugar, beating well. Add eggs, one at a time, beating after each addition.
Combine flour, baking soda, and cocoa; add to butter mixture alternately
with buttermilk and water, beginning and ending with flour mixture. Mix
after each addition. Stir in vanilla.
Pour batter into 2 greased and floured 9-inch round cakepans.
Bake at 350° for 35 minutes or until a wooden pick inserted in center comes
out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let
cool completely on wire racks. Quickly spread Caramel Frosting between
layers and on top and sides of cake. Garnish, if desired. Yield: one 2-layer
cake.
Caramel Frosting
2 cups sugar
1 cup butter
1 cup evaporated milk
1 teaspoon vanilla extract
Combine sugar, butter, and milk in a large saucepan; bring to a boil over
medium heat. Cover and cook 2 to 3 minutes to wash down sugar crystals from
sides of pan. Uncover and cook, stirring constantly, until mixture reaches
soft ball stage or candy thermom eter registers 234°. Remove from heat, and
add vanilla (do not stir). Let cool 10 minutes. Beat at medium speed of an
electric mixer 8 to 10 minutes or until mixture is spreading consistency.
Yield: 21/2 cups.
Dining Al Fresco Wolf Trap Associates Vienna, Virginia
America's Best Recipes 1994
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