Layer Cake With Caramel Frosting

Layer Cake With Caramel Frosting

Time: 1 hrs 5 mins


  • 2/3 cup butter, softened
  • 2 tablespoons vegetable shortening (Crisco)
  • 2 cups sugar
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 1 1/2 teaspoons vanilla


  • 1 For cake, cream together shortening and softened butter and sugar until very light and fluffy.
  • 2 Add eggs and beat well.
  • 3 Combine flour, baking powder and salt, and add dry ingredients alternately with milk (3 additions of dry, 2 of milk).
  • 4 Beat only until well blended but do not overbeat.
  • 5 Fold in vanilla extract.
  • 6 Pour into two well greased and floured 10 inch layer pans (or 3 9 inch pans) and bake in a preheated 350 degree (Fahrenheit) oven for about 30 minutes, or until toothpick inserted near center comes out clean.
  • 7 Remove from oven, turn cake pans upside down on counter on waxed paper.
  • 8 In a few minutes, remove pans from cake layers and let them cool completely before making the frosting.
  • 9 When cake layers have cooled, make frosting. Melt butter in a heavy pan over medium heat.
  • 10 Add brown sugar and continue cooking until it melts, stirring and watching carefully.
  • 11 After sugar is melted, add 1/3 cup milk and stir in well.
  • 12 Turn burner to medium high, and bring to a full boil, stirring constantly. Boil for at least one minute, but not more than two minutes.
  • 13 Remove from heat and pour over powdered sugar in a metal or heat proof bowl.
  • 14 Beat well for about 10 minutes, adding more milk as needed if mixture is too thick (it will set up and get thicker as it cools).
  • 15 Mix in vanilla extract.
  • 16 Fill and frost layers immediately before frosting sets and becomes very hard to spread.
Share on Google Plus

Brak komentarzy:

Prześlij komentarz