SALTED CARAMEL LAYER CAKE

My best friend here in Germany is PCSing (Permanent Change of Station) back to the United States this week.  When I arrived in Germany back in March 2011, Chrissy was the first friend I made.

I was given her phone number by my husbands company FRL (Family Readiness Liaison) and called her for some advice on how to adjust to life in Germany.

We were instant friends.  It wasn’t long before we were having coffee, going to lunches and volunteering together in the community.

INGREDIENTS
CARAMEL CAKE

• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 3/4 cup firmly packed dark brown sugar
• 3 large eggs
• 1 tsp vanilla
• 2 cups flour, sifted
• 1 cup buttermilk
• 1 tsp baking soda
• 1 Tbsp white vinegar
• SALTED CARAMEL SAUCE
• 2 cups sugar
• 12 Tbsp (3/4 cup) unsalted butter, cubed & room temperature
• 1 cup heavy cream, room temperature
• 1 Tbsp fleur de sel (I used sea salt and crushed it down into smaller flakes)
• CARAMEL FROSTING
• 1/2 cup firmly packed dark brown sugar
• 5oz (approx 10 Tbsp) unsalted butter, room temperature, divided
• 1/3 cup heavy cream
• 8oz cream cheese, softened
• 1/4 tsp salt
• 2 cups powdered sugar, sifted

INSTRUCTIONS
CARAMEL CAKE

1. Prepare 3 8in cake pans by buttering, lining with parchment paper and flouring.
2. Preheat oven to 350 F degrees.
3. In the bowl of your stand mixer, cream together the butter and sugars for about 3 minutes.
4. .................................

for full recipes please see : javacupcake.com

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