Layer Cake With Caramel Frosting
photo by GrandmaIsCooking
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
16
ingredients
-
Cake
- 157.80 ml butter, softened
- 29.58 ml vegetable shortening (Crisco)
- 473.18 ml sugar
- 3 eggs
- 473.18 ml all-purpose flour
- 7.39 ml baking powder
- 1.23 ml salt
- 157.80 ml milk
- 7.39 ml vanilla
-
Frosting
- 118.29 ml butter
- 354.88 ml dark brown sugar or 354.88 ml light brown sugar, I prefer dark
- 78.78-118.29 ml milk, start with lesser amount
- 453.59 g powdered sugar (10X)
- 4.92 ml vanilla extract
directions
- For cake, cream together shortening and softened butter and sugar until very light and fluffy.
- Add eggs and beat well.
- Combine flour, baking powder and salt, and add dry ingredients alternately with milk (3 additions of dry, 2 of milk).
- Beat only until well blended but do not overbeat.
- Fold in vanilla extract.
- Pour into two well greased and floured 10 inch layer pans (or 3 9 inch pans) and bake in a preheated 350 degree (Fahrenheit) oven for about 30 minutes, or until toothpick inserted near center comes out clean.
- Remove from oven, turn cake pans upside down on counter on waxed paper.
- In a few minutes, remove pans from cake layers and let them cool completely before making the frosting.
- When cake layers have cooled, make frosting. Melt butter in a heavy pan over medium heat.
- Add brown sugar and continue cooking until it melts, stirring and watching carefully.
- After sugar is melted, add 1/3 cup milk and stir in well.
- Turn burner to medium high, and bring to a full boil, stirring constantly. Boil for at least one minute, but not more than two minutes.
- Remove from heat and pour over powdered sugar in a metal or heat proof bowl.
- Beat well for about 10 minutes, adding more milk as needed if mixture is too thick (it will set up and get thicker as it cools).
- Mix in vanilla extract.
- Fill and frost layers immediately before frosting sets and becomes very hard to spread.
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RECIPE SUBMITTED BY
GrandmaIsCooking
United States