Southern Caramel Cake is one of those desserts that is a true labor of love. So rich and decadant, it’s a cake that surely takes any special occasion to a whole new level and is by far one of my family’s favorite cakes.
We celebrated two birthdays in my family this past weekend – Mama’s and my husband’s. I asked each of them what kind of cake they would like for their birthday and both of them replied, “Caramel Cake!” Any cake that is requested by multiple people in a family the size of mine for their birthday is definitely a cake to make sure you get just right.
It’s a cake to take pride in, even though mine is a far cry from decorator perfect. Right down to the smudges on the rim of the cake plate. You can surely tell it’s homemade can’t you?.
Ingredients:
2 C. sguar
1 C. shortening
5 large eggs
3 C. all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 C. milk
1 tsp. vanilla
Cream together the sugar and shortening. Add 1 egg at a time and beat well. Sift together the flour, baking powder and salt. Add the flour and milk alternately to the batter, beating well after each addition. Add the vanilla and beat for 1 minute. Pour into 2, 9″ prepared cake pans and bake in a 325 degree oven for 30-35 minutes until a toothpick inserted comes out clean. Turn out onto cooling racks to cool completely before icing.
Caramel icing:
1 lb. box light brown sugar
1 stick butter
7 T. evaporated milk
1 tsp. vanilla extract
How to make it:
In a heavy bottom saucepan combine all the ingredients and bring up to a boil over med. high heat. Reduce the heat to low and allow to cook for 7 minutes, stirring occasionally. Remove from the heat and allow to cool for 5 minutes. Use a wooden spoon and beat the icing for 2-3 minutes till thickened. Spread icing over the first layer of the cake, top with the second layer and cover top and sides of cake with the icing. NOTE: work fairly quickly as the icing sets up pretty fast
