Caramel Cake with Cream Cheese Frosting
* 3 1/2 cups sifted cake flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 3/4 cups granulated sugar
* 1 3/4 cups light brown sugar, divided
* 1 1/4 cups butter, softened and divided
* 6 eggs
* 1 teaspoon vanilla extract
* 1 cup milk
* 1/2 cup evaporated milk
* Caramel Cream Cheese Frosting
1. Preheat oven to 350°. Grease 2 (9-inch) round cake pans; line with
lightly greased parchment or wax paper.
2. Combine flour, baking powder, and salt in a bowl; set aside. Place 1 3/4
cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter in a large
bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add
eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add
flour mixture and 1 cup milk alternately to butter mixture, beginning and
ending
with flour mixture and beating at low speed after each addition. Pour into
prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at
350° for 35 minutes or until wooden pick inserted in center comes out clean.
Cool in pans on wire rack 10 minutes; remove from pans, and cool completely
on wire rack. Place 1 layer on a cake plate.
3. Combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a
saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook
(without stirring) until a candy thermometer registers 238°. Transfer to a
heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread.
Quickly spread filling over cake layer on plate. Cover loosely with plastic
wrap;
chill 15 minutes or until set.
4. Spread a thin layer of Caramel Cream Cheese Frosting over filling. Top
with second layer. Frost cake. Chill 20 minutes or until frosting sets, then
cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature
before serving.
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