Caramel Cake with Caramel Icing Recipe

The other day I walked into the kitchen to find my 1 year old baby Valentine standing on a chair by the kitchen counter, eating an entire stick of BUTTER. Such are the risks of softening butter on the counter in this house.

I snapped this picture literally minutes after I had finished giving her a bath to clean up her adventures in the toilet. She rewarded me with butter hair. These kids! It’s a good thing she’s so cute.

I’ve been a little obsessed with sheet cake lately. I posted the recipe for The Only Texas Sheet Cake You’ll Ever Need just a few weeks ago, after testing it 3 times. And then I moved straight into the caramel version. (Side note, do you pronounce it car-mel, or care-uh-mel? I grew up saying car-mel, but in the past few years for some reason switched to care-uh-mel, and now I feel like a pretentious food snob every time I say it. The truth comes out!!)

Ingredients
For the cake

•  1 cup salted butter (2 sticks)
•  1 cup water
•  2 cups brown sugar
•  2 teaspoons vanilla
•  2 cups flour, spooned and leveled
•  1/2 teaspoon salt
•  1 teaspoon baking soda
•  1/2 cup sour cream
•  2 large eggs

For the icing

•  3/4 cup salted butter (1 and 1/2 sticks)
•  3 and 1/2 cup brown sugar
•  1/2 cup plus 1/3 cup evaporated milk
•  1/4 teaspoon salt
•  1 and 1/2 teaspoons vanilla

Instructions

1. Preheat your oven to 350 degrees F. Line a 12x18 inch* sheet pan with parchment paper, or just spray it well with nonstick spray (or grease with butter).
2. In a medium saucepan, melt 1 cup butter and 1 cup water over medium high heat. Add 2 cups brown sugar and stir occasionally until it comes to a rolling boil (that means bubbles all the way across the top, not just the edges.)  Remove from heat once it has come to a full boil. 
3. Let it cool for a couple minutes, then add 2 teaspoons vanilla. 
4. .................................

for full recipes please see : thefoodcharlatan.com

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