Southern Cakes a couple of years ago. I LOVE cookbooks!! Last week I got this one out and looked through it and saw this cake. I have been trying to find a good caramel cake for a couple of years. This one is IT!! The cake will now be my go to recipe for a yellow cake. It's so moist and light and it isn't crumbly like a lot of homemade cakes. The icing is so easy to make and it's so good!!
3/4 cup butter
1 cup milk
2 cups all purpose flour
2-1/4 tsp. baking powder
1/2 tsp. salt
2 cups sugar
1 tsp. vanilla
4 cups brown sugar
3/4 cup butter
10 TBS evaporated milk
2 tsp. vanilla
Preheat oven to 325 and grease and flour 2 nine inch pans.
Put the butter and milk in a small pan and heat until melted. Set aside.
Put the flour, baking powder and salt in a bowl. In another bowl, put the eggs and sugar and beat on high until thick and light yellow in color. Stir in the flour mixture until the flour disappears. Add vanilla to the milk and butter mixture and then pour into cake batter. Mix well. Pour into the cake pans and bake for 30 minutes. Remove from oven and let cool 15 minutes. (Trust me to take the 15 minutes or it WILL stick to the pans!) Remove from pans to wire rack.
When completely cool, make icing and spread quickly.
To make icing:
Put the sugar, butter, vanilla and evaporated milk in a saucepan. Bring to a boil over medium heat and adjust the heat so that the frosting boils gently. Let it cook for 7 minutes. Remove from heat and let it set 10 minutes. Take a wooden spoon and beat it for 2-3 minutes. Ice the cake. If it begins to get hard and you can't spread it easily, add a little more evaporate milk over a very low heat. Stir to soften.