cooking homemade meals

Caramel Cake


caramel cake

             

This recipe for Caramel Cake is literally "the best dessert ever tasted" (those are my husband Rob's words). I agree with him because this is my grandmother's recipe, and anything out of her kitchen is always the "best I've ever tasted."

There are some special directions in this recipe from my grandmother that are imperative to follow. Be sure to note these as you are preparing your Caramel Cake. Otherwise, be sure to have your sweet tooth ready! This is sure to please all who indulge!

Enjoy!!

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Ingredients / Directions:     Printable PDF

    CAKE:

  • 1 box Pillsbury Butter Cake
  • 3 Eggs
  • 1/3 cup Butter, softened
  • 1 cup Water



  • ICING:

  • 1 lb. Light Brown Sugar
  • 1 ½ sticks Margarine
  • 10 Tablespoons Evaporated Milk
  • ½ cup Granulated Sugar
  • 1 ¼ teaspoon of Baking Powder (or ½ teaspoon baking soda)
  • Preheat oven to 350 degrees. Coat two round baking dishes with nonstick cooking spray.
  • In a large bowl, combine the cake mix, water, eggs, and butter and mix (using a hand mixer) for 5 minutes on medium speed. The box says to mix for two minutes but I recommend mixing it longer so it is nice and smooth. In my grandmother’s words, “beat the dickens out of it.”
  • Pour the cake batter in to the baking dishes. Bake for 27 minutes or until golden brown. My grandmother recommends baking the cake 7 minutes less than the time shown on the box. When in doubt, test the cake with a toothpick by placing the toothpick in the center of the cake. If the toothpick comes out clean or dry, the cake is done.
  • The icing is made over the stove so you will need a medium pot. Place the butter in the pot and turn the stove to medium heat. Allow the butter to melt and add the brown and granulated sugars; stirring constantly. Next add the evaporated milk and mix thoroughly for 4 minutes. Stir the baking powder in to the mix. Remove from heat and allow the icing to cool. Continue stirring often so the icing does not get stuck to the bottom. If the icing gets hard before you finish layering the cake, add more milk to the mixture.
  • Another tip is to shave the top of the cake so that the surface is flat. It will be easier to stack the cake layers if they are even.







    


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