Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 8-inch round cake
This recipe was given to me by my Grandma. I am so grateful to her because now, I get to share it with you as well! All the flavours in this very simple Caramel Cake will surely take you back to your childhood! Give it a try and I am 100 per cent sure that you are going to love it! Serve this with a cup of coffee and you have yourself the treat to remember. Enjoy!
Ingredients:
3 cups all-purpose flour, sifted
4 teaspoons baking powder
½ teaspoon salt
1 cup sugar
2 large eggs beaten
1 ½ cups milk
½ cup melted shortening (i used canola oil)
1 teaspoon caramel extract
1 teaspoon vanilla extract
CARAMEL FROSTING:
½ cup butter (use real butter, not margarine)
1 cup dark brown sugar firmly packed
2 Tablespoons light corn syrup
⅓ cup evaporated milk
½ teaspoon caramel extract
1 teaspoon vanilla extract
1 pound confectioner’s sugar
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray and sprinkle flour into two 8-inch round pans.
Sift the flour into a mixing bowl, then add sugar, salt, and baking powder. Whisk until well mixed.
Add the rest of the ingredients, then whisk until well mixed. Add more milk if the texture becomes too thick.
Transfer the batter into the prepared pans.
Place them inside the preheated oven and bake for about 25 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove from the oven and allow the cakes to cool completely at room temperature.
To Make the Frosting:
Place a pan on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add milk, sugar, flavourings, and cor syrup. Stir and cook for 2 minutes or until well blended. Add more milk if needed.
Pour the frosting over the cooled cakes and spread it evenly.
Allow the cakes to cool completely.
Serve and enjoy!
[penci_recipe]