Caramel Cake

I love Fall!
I love it because of Caramel...

My sister made a cookbook last year with a magnanimous caramel cake recipe.
However, making it took quite a while.
There was ALOT of baking, boiling, wrapping, layering, drizzling, and cooling.
Way too much waiting for the sudden attack of a caramel craving.

I took the recipe and made it quicker, easier, and still magnanimously delicious.
{can you guess the word of the day?}

Here it is.
This makes ONE 9 inch circle cake.
For a 9X13 cake you will need to double it.

CARAMEL CAKE

1 3/4 c flour
1/8 tsp salt
1 tsp baking powder
1/2 c butter
3/4 c sugar
1/4 c brown sugar
3 eggs
1 tsp vanilla
1 c milk

Preheat oven to 350 degrees.
Sift together the flour, salt and baking powder in a bowl.
In a separate bowl, cream the butter and the sugars until fluffy.
Add eggs one at a time mixing thoroughly.
Stir in vanilla.
Now add the flour mixture and the milk by alternating:
flour, milk, flour, milk, flour...
Beginning and ending with flour.
Pour into a greased 9-inch circular {or square} baking pan.
I use a Springform pan.
Bake at 350 for about 35-40 minutes.
Allow cake to cool completely before removing from pan.


CARAMEL FROSTING {Option #1 - Easy}

2 T brown sugar
2 T caramel syrup {I use Hershey's but you can also make your own}
5 T butter softened at room temperature
4 oz {1/2 cup} cream cheese softened at room temperature
1 tsp vanilla
1 1/2 c powdered sugar

Cream together the sugar, syrup, butter, cream cheese, and vanilla.
Slowly add the powdered sugar until it reaches the desired consistency.
Spread over the top of your cool cake.


CARAMEL FROSTING {Option #2 - Easy, but LONGER}

2 T brown sugar
2 T butter
2 1/2 T heavy whipping cream

3 T butter
4 oz cream cheese

1/2 tsp vanilla
dash of salt
1 c powdered sugar



Melt butter into a saucepan, stir in brown sugar until it dissolves.
Bring to a boil on Medium heat, and then remove from heat.
Stir in heavy whipping cream.
Put into a heat resistant bowl and then allow to cool, stirring occasionally.
Beat together the butter and cream cheese in a separate bowl, until smooth.
Stir in vanilla and salt to the cream cheese mixture.
Slowly pour in the brown sugar mixture while mixing until smooth.
Gradually add in the powdered sugar.
Will need to refrigerate to make firm enough for frosting the cake.


PECAN PRALINES

1/2 c sugar
1/4 c water
1/2 c pecans chopped

In a small saucepan, dissolve the sugar into the water.
On Medium-High heat, boil the sugar water until it turns golden in color.
Quickly stir in the pecans and pour onto a greased sheet of foil or wax paper.
Allow to cool and then break apart into clusters.
Sprinkle on top of your caramel cake.

Store in the fridge until ready to serve, and for any left-overs
{if there are any... wink wink}

This would also be good with toffee bits on top.
But either way, be sure to drizzle caramel sauce across the top.
MMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmmm.
Keeps you warm just looking at it...