Description:

Tastes like caramel.

Source:

Angela Creighton

Serves/Makes:1 9x13 inch cake

Ingredients

• 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

Preparation

• 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.

Comments