Paula Deen made on on her show for Bobby's Caramel Cake. I made once; it was
good.
Bobby's Caramel Cake
Ingredients & Directions:
For the cake:
1-cup (2 sticks) butter, at room temperature
2 cups granulated sugar
4 eggs
3 cups sifted self-rising flour
1-cup milk
1-teaspoon pure vanilla extract
For the filling: 1-cup (2 sticks) butter
2 cups packed light brown sugar
1/4-cup milk
1-teaspoon pure vanilla extract
For the frosting:
1/2-cup (1 stick) butter
1 cup packed dark brown sugar
1/3-cup heavy cream, or more if needed
1 (16-ounce) box confectioners' sugar
1-teaspoon pure vanilla extract
1 cup chopped nuts, optional
For the cake:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans. Using
electric mixer, cream butter until fluffy. Add granulated sugar and continue to
cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each
addition. Add flour and milk alternately to creamed mixture, beginning and
ending with flour. Add vanilla and continue to beat until just mixed. Divide
batter equally among prepared pans. Level batter in each pan by holding pan 3
or 4-inches above counter dropping it flat onto counter. Do this several times
to release air bubbles and assure you of a more level cake. Bake for 25 minutes
or until golden brown.
For the filling:
While cake is baking, in a saucepan, combine butter, brown sugar, and milk.
Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in
vanilla.
Remove cake layers from oven and allow cake to remain in pans as you prepare to
stack and fill. Remove first layer and invert onto cake plate. Pierce cake
layer with a toothpick over entire surface. Spread 1/3 of filling mixture on
cake layer. Top with second layer, repeat process. Top with last layer and
repeat process again.
* Cook's Note: As I stack layers together, I stick them with toothpicks to
prevent cake from shifting.
For the frosting:
Melt butter in a saucepan over medium heat and stir in brown sugar and cream.
Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and
vanilla. Beat with a handheld electric mixer until it reaches a spreading
consistency. At this time it may be necessary to add a tablespoon of heavy
cream, or more, if frosting gets too thick. Just be sure to add cream is small
amounts because you can always "add to", but you can't take away. Frost cake
and sprinkle top with chopped nuts, if desired.
Prep Time: 25 minutes
Cook Time: 35 minutes
Ease of Preparation: Easy
Yield: 16-20 servings
Recipe courtesy Paula Deen, 2007
On Fri, Sep 5, 2008 at 8:06 AM, Barbara Faison <[EMAIL PROTECTED]> wrote:
> Does anyone have a recipe for a caramel cake?
> If so, please share.
>
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