Southern Caramel Cake

As a child it seems like whenever I went to my grandmother’s house, which was often for a holiday or special occasion, there was always a caramel cake. They were never made by her. I don’t think she baked anything in her entire life, but she had lots of friends who loved to bake and they were constantly bringing her food gifts. Pound Cake and Caramel Cake were the two regulars.

I fell in love with the icing on a Caramel Cake at a very young age. It is as sweet as sweet can be. Sometimes I would just eat the icing and leave the cake part because it can tend to be a little dry and bland.

But this Southern Caramel Cake from Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrationshas two delicious and moist cake layers, with a lighter texture than many caramel cakes. And a fabulously sweet icing. Lots of it!

Because it’s all about the icing.

Ingredients
Cake

• 3/4 cup butter (1 1/2 sticks)
• 1 cup milk
• 2 cups sifted all-purpose flour
• 2 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 4 eggs
• 2 cups sugar
• 1 teaspoon vanilla extract
• Caramel Icing
• One box light brown sugar (1-pound)
• 1/2 cup butter
• 7 tablespoons evaporated milk
• 1 teaspoon vanilla extract

Instructions

1. Make the cake. Preheat oven to 325 degrees. Grease and flour 2 9-inch cake pans.
2. In a small saucepan, cook the butter and milk over low heat until the butter melts. Stir well and let cool to room temperature.
3. ..................................

for full recipes please see : spicysouthernkitchen.com

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