Caramel Cake-Oh my Word! Look at this picture

Oh man, does this look good or what? I was doing a search for Caramel Cake recipes when I came across this picture on the blog "Through the glass, darkly". It's not a cooking blog, but this was her Grandma's recipe and she did one blog entry devoted to making this cake with some great pictures.

 

Anyway, she says that her Grandma usually uses a Duncan Hines cake mix for the cake part and that she used a white cake for the base for this one. The icing recipe follows the picture. Doesn't it looks sooooooo gooooood? :)

 

 

 

Kari's Grandma's Caramel Cake

 

Bake three cake layers using your favorite white, yellow or caramel cake mix or your own "From scratch" recipe. Make icing while cake cools

 

Icing:

2 cups light brown sugar

1 stick margarine

1/3 cup milk

dash of salt

1 tsp vanilla

1 box confectioners sugar

 

In saucepan over medium heat, bring to boil the brown sugar, margarine, milk, and salt, stirring constantly. Let boil fora few minutes, until syrupy. Add vanilla. Turn off heat and leave on stove to simmer down. Sift the confectioners sugar into a large bowl. Slowly add syrupy mixture, stirring until smooth and of good spreading consistency. Add more confectioners sugar if needed to thicken or add a little cold coffee if needed to thin. Spread on cooled cake layers.

 

 

Star

 

this looks like a recipe my grandma has made since the 1940's except that she adds a bit of coffee to the cake mix and to the icing.  I don't like coffee but it sure does add a lot flavor.

 It also looks very like the burnt sugar cake I made for birthday cakes. Well, except that the cake is much darker, of course.

Oh, I may have to make one for my own birthday.....

 

ViolaB 

OH Star, That looks so good. Wish I had a big slice with a cold glass of milk.

 

NAdine 

Star,

OMG is all I have to say. This looks similar to my Wicked Caramel Frosting, but slightly diff. proportions.  It is going to be a dirty job to test them both.   Luckily, I am up to the task.

 

OMG Star,

It's 2:40 a.m. and I'm ready to bake one of these's cakes right now.  I could "dive" right into that frosting!  Thanks for sharing.

 

 

I was just enchanted with that picture too. :)..... ct59, about how much coffee did your grandma add to the cake and icing? That sounds like an awesome idea and I might try that just for the heck of it, :) Viola, I'd love to see your recipe. Nadine, that is EXACTLY what I thought too! LOL LOL at Dorothy! :)....Can I come be your guinea pig? :) Kathie, it's bad when something like that flings a craving on you at 2 in the morning, Huh? I've had that happen many a time. Good Morning Alliea! Star

It is nothing short of pure torture to have to look at that picture and not get a piece of that cake.  That looks fantastic.  Thanks for the post and I plan to make this real soon.

Oh good! Please be sure and come back and tell us how it turns out. I won't have a chance for awhile.

 

Thank you!

 

Star

 

I seem to have more than one, but they're all similar. I'll post the first one. Apologies for lack of source. I saved it in the tijmes before I would save such things.

Burnt Sugar Cake

Burnt sugar cake with frosting.

INGREDIENTS:

 

Burnt Sugar Syrup:

3/4 cup sugar

3/4 cup boiling water

 

Burnt Sugar Cake:

3 cups sifted cake flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup sweet butter, room temp

1 1/4 cups granulated sugar

3 eggs, room temp

1/2 cup Burnt Sugar Syrup (method follows)

water

1 teaspoon vanilla

 

Burnt Sugar Frosting (method follows)

pecan halves

Burnt Sugar Frosting:

1/4 cup unsalted butter

1 pound powdered sugar, sifted

1/4 teaspoon salt

1/4 cup Burnt Sugar Syrup (method follows)

1 teaspoon vanilla

 

PREPARATION:

Burnt Sugar Syrup:

Melt 3/4 cup sugar in a skillet over low heat, stirring occasionally, until it turns into an amber-colored liquid. Turn off heat, and very carefully add boiling water.

 

Mixture will spatter at first. Return the caramel to low heat and simmer, stirring frequently, until the sugar and water are thoroughly mixed and smooth. Set aside to cool to room temperature.

Burnt Sugar Cake:

Adjust rack to lower third of oven; preheat at oven to 350°. Grease and flour two 9-inch layer cake pans. Line pans with parchment or waxed paper rounds.

Sift together flour, baking powder and salt; set aside. Cream butter until smooth. Add sugar and continue creaming until light and fluffy. Add eggs, one at a time, beating after each addition until well blended. To the 1/2 cup of burnt sugar syrup add enough water to make 1 cup; stir in the vanilla.

Add the dry ingredients to the butter mixture alternately with the burnt sugar syrup mixture, beginning and ending with dry ingredients, until well blended and smooth. Divide the batter between the 2 cake pans.

Bake about 25 minutes, or until the surface springs back slightly when lightly touched in the center, and the cakes con- tract from the pans. Cool 10 minutes on wire racks, then invert on racks, carefully peel off paper liners, turn baked side up, and cool completely before frosting. Fill and frost with Burnt Sugar Frosting. Decorate with whole pecan halves.

Burnt Sugar Frosting:

Cream 1/4 cup unsalted butter until light and fluffy. Gradually beat in 1 pound (1 box) powdered sugar, sifted with 1/4 teaspoon salt, 1/4 cup Burnt Sugar Syrup and 1 teaspoon vanilla until creamy smooth and spreadable. If mixture is stiff, add water, a teaspoon at a time.

 

 

ViolaB 

 

I've never seen any recipes from Tupperware.  Does anyone have more?  Thanks for sharing the cake one.

Viola, thank you for the cake recipe. It sounds fabulous and I appreciate your taking the time to share it!

 

I'm confused...tupperware recipe?

 

 

Star

Ok, I made this cake last night.  Used a Duncan Hines white mix as suggested.  I made the icing exactly by the recipe.  The trick to this cake is cooking the icing to the correct point.  I cook a lot and ususally get all recipes to work.  I cooked this icing just a little too long.  I cooked it until it coated the spoon pretty good; the next time......and I certainly plan to make it again and again, I will turn the heat off when it first coats the spoon.  I probably let it cook about 2 or 3 minutes too long last night.  I had trouble spreading it because it got too thick.  I used a little milk to thin it.  I finally got it all on the cake and it looks just exactly like the picture.  Boy, is it good!!!!! I would recommend you try it but do not cook the icing until it is "syrupy" as the instructions say.  When you take the spoon up from stirring it and it coats the spoon, turn off the heat whether you think it is done or not because more than likely it is done.  It is a super, good cake.