Caramel Cake II Tasty Recipes

Tuesday, June 15, 2010

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Caramel Cake II

"This was in my mother's recipe file from the 1940's."

Ingredients :

1 3/4 cups white sugar
1/three cup hot water
3 cups sifted cake flour
3 teaspoons baking powder
half teaspoon salt
3/four cup butter
3 eggs
1 teaspoon vanilla extract
2/three cup milk

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 ranges F (175 ranges C). Line two 9 inch pans with parchment paper. Sift flour, baking powder, and salt collectively 3 instances. Set aside.
Make caramel syrup. In a heavy skillet, warmth half of cup of the sugar, stirring constantly as sugar melts. Continue to prepare dinner and stir till melted sugar will become darkish brown. Cast off from warmness. Add hot water very slowly and stir till dissolved. Set aside to chill.
In a huge bowl, cream butter with final 1 1/4 cups sugar until light and fluffy. Add eggs separately, beating very well after each. Add vanilla and 3 tablespoons of the caramel syrup. Add flour combination and milk alternately and beat until easy.
Pour batter into two nine inch pans. Bake at 350 tiers F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.

Notes :

Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.

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