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Caramel Cake
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Tastes like caramel.

Angela Creighton

Serves/Makes:1 9x13 inch cake

  • 1-3/4 cups (425 ml) all-purpose flour
  • 1 cup (225 ml) packed brown sugar
  • 1/2 cup (125 ml) butter or margarine, softened
  • 2 eggs
  • 1/2 cup (125 ml) milk
  • 1/2 tsp (2 ml) salt
  • 1-3/4 tsp (9 ml) baking powder
  • 1 tsp (5 ml) vanilla extract
  • 2 cups (475 ml) brown sugar
  • 1 cup (225 ml) cream
  • 3 tbsp (45 ml) butter
  • 1 tsp (5 ml) vanilla extract
  • chopped pecans
  • Preheat oven to 350 degrees (175 C.).
  • Grease one 9 inch x 13 inch baking pan.
  • Sift the flour before measuring then resift with the 1 cup (225 ml) of the packed brown sugar.
  • Add the butter or margarine, eggs, milk, salt, baking powder and 1 tsp (5 ml) of the vanilla to the flour mixture.
  • Beat on medium high speed of an electric mixer for 2 to 3 minutes.
  • Spread batter into the prepared pan.
  • Bake for 30 minutes or until a cake tester comes out clean.
  • Remove cake from oven and place on a wire rack for 10 minutes.
  • Remove cake from pan and place on a serving dish.
  • Once cake is cooled completely frost with Caramel Icing.
  • Caramel Icing:
  • In a saucepan over medium heat stir the remaining 2 cups (475 ml) of brown sugar, and the cream until the sugar is dissolved.
  • Cover and cook for 3 minutes.
  • Uncover and cook without stirring till a candy thermometer reads 238 degrees (125 C.) to 240 degrees (125 C.).
  • Stir in the remaining butter with a wooden spoon.
  • Remove the icing from the heat and let cool to 110 degrees (45 C.).
  • Add the remaining 1 tsp (5 ml) vanilla.
  • Beat the icing until it is thick and creamy.
  • If it becomes heavy, thin it out with cream until the right consistency appears.
  • Spread over the top of the cooled cake and top with chopped pecans.

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