Caramel Cake with Caramel Nut Frosting
Makes 3 layer 8 inch cake Ingrediants: 1/2 cup butter 1 1/4 cups granulated sugar 4 eggs 2 1/2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 teaspoon vanilla extract Frosting 3 cups granulated sugar 1 (12 fluid ounce) can evaporated milk 1 pinch salt 1/2 cup butter 1 teaspoon vanilla extract 1 cup chopped walnuts Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside. Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla extract and beat until smooth. Divide batter into three 8-inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a wooden pick inserted into cake comes out clean. Caramel Nut Frosting: In a heavy saucepan, combine: 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon vanilla extract and nuts. Beat until spreading consistency. --~--~---------~--~----~------------~-------~--~----~ 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 -~----------~----~----~----~------~----~------~--~---
