CREAM CARAMEL CAKES
"moresoulful recepies" 2 sticks butter 3 cups sugar 6 eggs 2 2/3 cups flour 1/4 teaspoon baking soda 1 teaspoon salt 1 8oz. sour cream 1-2(to taste) tablespoon vanilla extract Preheat oven 350 degree. Cream butter and sugar until fluffy. Add eggs one at a time. Sift flour, baking soda and salt together. Alternating, add flour and sour cream to butter mixtures. Add vanilla. Pour into 3 9-inch prepared pans. Bake for 25-35 minutes. Test doneness Remove from oven and cool on racks for 10 minutes. Carefully remove from pans to cool completely. Frost. CARAMEL FROSTING 2 sticks butter 2 cups light brown sugar 1/2 cup evaporated can milk 1/2 teaspoon vanilla extract 4 cups confectioners sugar Melt butter, add brown sugar and milk. Cook 2-3 minutes over medium heat stirring constantly remove from heat. Add vanilla and pour over confectioners sugar. Beat until smooth. Let cool slightly. Frost the cake DOUBLE CARAMEL CAKE 1/3 c. granulated sugar 1/4 c. boiling water 3/4 c. butter 1 1/4 c. sugar 3 eggs, unbeaten 3 c. sifted cake flour 3 1/2 tsp. baking powder 1 tsp. salt 1 c. milk 1 tsp. vanilla Melt the 1/3 cup sugar in heavy skillet, stirring constantly until deep brown syrup is formed (caramelized). Remove from heat and slowly stir in boiling water. Set syrup aside to cool. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in 4 tablespoons cooled syrup. Sift together dry ingredients and add alternately with combined milk and vanilla, beginning and ending with dry ingredients. Beat until smooth. Pour into 2 (9 inch) layer pans lined with greased and floured brown paper. Bake at 375 degrees for 25 minutes. Let stand in pans a few minutes, then remove to turn out. Peel off paper and cool on racks. Frost when cool. CARAMEL FROSTING: 3 c. brown sugar, firmly packed 1 c. and 2 tbsp. light cream or half and half 1/2 stick butter 1 tsp. vanilla Mix sugar and cream and cook over low heat to soft-ball stage (235 degrees on candy thermometer). Remove from heat, add butter and cool. Add vanilla and beat until frosting is spreading consistency. A little cream may be added if frosting becomes too thick. Spread between layers, on top and sides of cake. MOIST CARAMEL APPLE CAKE Makes: 16 servings 1 pkg. (2-layer size) yellow cake mix 1 pkg. (4-serving size) Vanilla Instant Pudding & Pie Filling 1 cup water 4 eggs 1/3 cup oil 3 medium Granny Smith apples, peeled, coarsely chopped 20 KRAFT Caramels, unwrapped 3 Tbsp. milk Preheat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan. Bake 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack. Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake. Cooking Tip Do not use cake mix with pudding in the mix. To avoid soggy cake, drizzle caramel sauce over cake just before serving. Jazz It Up. Serve topped with thawed Cool whip. Caramel Icing 2 1/2 cups sugar 1/2 cup sugar (caramelized) 1 1/3 cups pet milk 1/2 stick butter or oleo (margarine) Instructions: Let sugar, milk and butter come to a boil and then add caramelized sugar. Cook until mixture forms a soft ball. Beat until cool and spread on cake. ~To get something you never had, you have to do something you never did. -Sugar -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
