I love caramel cake, but have never made it because I dread making the frosting. This frosting is easy, and takes it's time setting up so you don't have to rush to get it on the cake. Recipe is from Oxmoor House.
(4 1/2 ounce) package dark chocolate-covered almonds, halved
Serving Size: 1 (151) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 315 g39 %
Total Fat 35 g53 %
Saturated Fat 21.5 g107 %
Cholesterol 160.8 mg
Sodium 209.6 mg
Dietary Fiber 0.4 g1 %
Sugars 97.4 g389 %
Protein 5.1 g
For the cake: Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition. Stir in vanilla. Pour batter into 2 greased and floured 8" round cake pans.
Bake at 350° for 26 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours. (This step enables you to split layers with ease.).
For the frosting: Melt butter in a 3-qt. saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in whipping cream and vanilla; bring to a boil. Remove from heat, and let cool 1 hour. Transfer to a mixing bowl.
Sift powdered sugar into icing. Beat at high speed with an electric mixer until creamy and spreading consistency.
Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer on a cake plate. Spread with 1/2 cup Whipped Cream Caramel Frosting. Repeat procedure with remaining 3 layers. Frost sides and top of cake with remaining frosting. Decorate cake with broken toffee bars and chocolate-covered almonds. Store in refrigerator.