By -Patrish on January 07, 2004
Photo by -Patrish
Photo by -Patrish
"This really a scrumptious cake, though it is true, as some reviewers have noted, that the frosting just barely covers all three layers. You could double the recipe, as some people have done, or you could make a batch and a half. Your call. To make a batch and a half, the measurements would then be: 3/4 cup butter; 1-1/2 cups dark brown sugar; 1/4 + 2 tablespoons milk; and 3 cups of confectioner's sugar. Hopefully, this will give you enough frosting without having too much left over in your bowl, which, if you're anything like me, you will then be forced to eat at least *some* of, so as not to have to wash it all down the sink. ; )"
Serving Size: 1 (174 g)
Servings Per Recipe: 12
"I've been baking for 20+ years, and wouldn't try to make caramel icing (impatient). I looked for a homemade recipe that wasn't cooked the traditional time-consuming way. Viola, this is the perfect recipe....made it several times and my customers LOVE it!! Made the first batch with light brown sugar and the unsalted butter, way too sweet. I now use salted butter and dark brown sugar and that made it perfect. I don't get the stiffness the other reviewers get."
"Great cake and icing. I might try it next time as cupcakes. The batch and a half icing recipe was plenty to cover the cake. I added a tablespoon of vanilla flavor to the icing, which really brought it together. Thanks for sharing. I will definitely make this again."
"This cake is outstanding, and the caramel icing is so very rich. I've been requested several times to make this one. Thanks!"
"Delicious cake with scrumptious icing!! I made a double batch of icing to make sure there was enough....was able to generously ice the cake and had icing left over...well worth the effort....will definitely bake this one again!"
"I have never made the cake portion of this recipe but I have made the icing several times and it is outstanding! My hubby likes snickers bars and I was trying to be creative so I put this icing on a milk chocolate cake, drizzled with more caramel (recipe # 69479) and some peanuts! YUM!!!"
"My grandmother made this cake when I was a kid. I could not find my copy of her recipe, but this one worked out fine. I baked it in a tube pan for about an hour. A single batch of the frosting is plenty to cover the bundt type shape. I took the cake to a party and it was a hit."
"This is an easy receipe the cake was fluffy and the icing was very easy - there was another review on this cake stating that the ingredients should be double in order to ice the entire 3 layers and that's correct. I didn't follow her advise and my cake came up short on the icing. Other than that very very good!"
"I oNly made the icing anD it tasted great! Only problem I had was the icing got really stiff before I could get the whole cake finished. Any suggestions on how to correct this?"
"I only made the icing, but it was so sweet and delicious. I only had light brown sugar, so the color was a little lighter, but it tasted wonderful. Thank you!!"
"used the icing only, put it on a box caramel cake mix. It was great! Frosted a bundt cake generously, and tasted great. Got "stiff" in a hurry, may thin it with a little maple syrup next time."
"Sorry...3 tasted the cake & found it heavy & not alot of taste...alot of work...."
"A very good cake. I think that older people used to called this a pudding type cake or day-dinner pudding. It was quick and easy to put together and did not take very long to cook. The caramel icing is good also. It is the first time that I correctly made it. I substituted partially reconstitued evaporated milk for the milk in the caramel icing recipe. Instead of 1:1 ratio, I used a 1:4 ratio. I tastes wonderful and rich."