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Caramel Cake
1 cup sour cream
1/4cup milk
1 cup unsalted butter, at room temperature
2 cups sugar
4 large eggs
2 & 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 tsp rum extract OR 1 tbsp real rum
Caramel Whip Frosting (See Recipe Below)
pecan halves, for garnishing
confectioners' sugar, for garnishing
In a small bowl, mix together the sour cream and milk, set
aside. Sift together the flour, baking powder and salt in
another bowl, set
aside. Grease and flour 2 x 9 inch round cake pans, set aside.
Preheat oven to 350. Place the butter in the bowl of an
electric mixer, beat until the butter is smooth and creamy.
Gradually add the 2 cups sugar, beating well at med. speed.
Scrape down the bowl and beat for a few seconds. Add the eggs,
one at a time, beating well after each addition. Scrape the
bowl down and beat for seconds. Fold the flour mixture into
the creamed
mixture alternately with sour cream mixture, beginning and
ending with flour mixture. Mix well after each addition. Stir
in flavorings.
Scrape down the bowl and beat for a few seconds.
Pour the batter into the prepared cake pans. Bake for 30 to 35
min. Cool the cakes in pans for 10 minutes then remove cakes
from pans and place on cooling racks to cool completely.
When the cakes are cooled, spread some "Caramel Whip Frosting"
between the layers and on top and sides of cake. Garnish with
pecan halves
and sprinkle with a dusting of confectioners sugar.
Caramel Whip Frosting
2 cups light brown sugar
6 tbsp unsalted butter
1 and 1/3 cups water
5 tbsp cornstarch
1 and 1/3 cups whipping cream, whipped
Mix the cornstarch and water together, set aside. Combine the
brown sugar and butter in heavy based, medium sized saucepan.
Over a low heat, cook and stir until the mixture bubbles and
the sugar darkens. Add the cornstarch mixture to the
sugar mixture. Mix well and cook and stir until thick. Poor
the mixture into a heatproof bowl. Cool to room temp., then
place in the refrigerator to cool. When chilled, place the
mixture in the
bowl of an electric mixer. Beat for a min. then fold the
whipped cream into caramel mixture. Mix until well combined
and smooth.
Recipe submitted by Thunderbird
***Write a review of this recipe!***
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