(http://www.cookinglight.com/cooking) Caramel Layer Cake Work quickly to spread the frosting on the cake before it begins to set. We call for light brown sugar in the cake to lend a subtly sweet flavor, but dark brown in the frosting to provide a contrasting rich caramel flavor. You can use light brown sugar for both the cake and frosting, if you prefer. ____________________________________
Ingredients Cake: Cooking spray 1 tablespoon cake flour 1 cup packed light brown sugar 7 tablespoons butter, softened 1/2 cup egg substitute 2 cups cake flour (about 8 ounces) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup fat-free milk Frosting: 1/2 cup packed dark brown sugar 3 tablespoons butter 1 teaspoon vanilla extract 1/8 teaspoon salt 1 (14-ounce) can sweetened condensed milk Preparation Preheat oven to 350°. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour. Set aside. Place 1 cup light brown sugar and 7 tablespoons butter in a large mixing bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute to sugar mixture; beat well. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1 cup milk, beginning and ending with flour mixture. Spoon batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper; discard. Cool cakes completely on wire rack. To prepare frosting, combine 1/2 cup dark brown sugar and remaining ingredients in a medium, heavy saucepan over medium heat; bring to a boil. Cook 2 minutes or until mixture is thick, stirring constantly. Place 1 cake layer on a plate; spread with 1/3 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Yield 16 servings (serving size: 1 slice) Nutritional Information CALORIES 298(29% from fat); FAT 9.7g (sat 6g,mono 2.5g,poly 0.5g); IRON 1.9mg; CHOLESTEROL 28mg; CALCIUM 136mg; CARBOHYDRATE 48.5g; SODIUM 238mg; PROTEIN 5g; FIBER 0.3g Jan Moon , Cooking Light, JUNE 2007 **************It's only a deal if it's where you want to go. Find your travel deal here. (http://information.travel.aol.com/deals?ncid=aoltrv00050000000047) [Non-text portions of this message have been removed] ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
