Saturday, October 11, 2008

My favorite cake!

In honor of Lynn of Cheltenham's series on scrumptious and yummy delectable treats, here is a picture of my favorite cake in the world. It is a caramel cake, with caramel frosting. It is very rich and sweet and absolutely heavenly. (And I may state that it is an award winning cake as well. I won first prize at the county fair last year with this cake!) It was my birthday this week, so I made it to celebrate with family and friends who came to visit this weekend. Yummy!! If you would like the recipe, let me know, and I'll put it on here somewhere. Also a thank you for the beautiful plate from our Dear Friend!!


BundaWAH said...

I would love to have the recipes, please. Have a great birthday !

Christie said...

Caramel Cake Recipe:

8 oz sour cream
1/4 cup milk
1 cup butter
2 cups sugar
4 eggs
2 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon rum or caramel extract (optional)

Combine milk and sour cream. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla and rum or caramel, if desired.

Pour batter into 2 greased and floured 9 inch round cake pans. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, remove from pans and cool completely on wire racks. Spread caramel frosting between the layers and on the top and sides of the cake.

Makes one 2-layer cake.


8 Tablespoons butter
1 cup packed brown sugar
1/4 cup whole milk or cream
2 cups confectioner's (powdered) sugar
1 teaspoon vanilla extract

Place the butter and sugar in a medium-size heavy pan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring to a boil, remove the pan from the heat. Add the powdered sugar and vanilla. Beat with a wooden spoon until the frosting is smooth.

Use immediately (while still warm) to frost the cake of your choice or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.

Makes 3 cups, enough to frost a 2- or 3-layer cake.

Very rich and totally yummy, don't eat too much at once!