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Before you jump to Caramel Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Making the decision to eat healthily provides great benefits and is becoming a more popular way of living. The overall economy is impacted by the number of people who are dealing with health conditions such as hypertension, which is directly related to poor eating habits. There are more and more efforts to try to get us to follow a more healthy way of living and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that a lot of people believe it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, though, to make several simple changes that can start to make a positive impact to our daily eating habits.
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We hope you got benefit from reading it, now let’s go back to caramel cake recipe. To cook caramel cake you need 7 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Caramel Cake:
- Take 3/4 cup butter (1 1/2 sticks) 1 cup milk 2 cups sifted
- You need all purpose flour
- Use 2 cups sifted all-purpose flour 2 3/4 teaspoons baking powder
- Use 1/2 teaspoon salt 4 eggs 2 cups sugar
- Provide 1 tsp vanilla extract
- Get Caramel Icing One box light brown sugar (1-pound) 1/2 cup butter
- Get 7 tablespoons evaporated milk 1 teaspoon vanilla extract
Steps to make Caramel Cake:
- Preheat oven to 325 degrees. Grease and flour 2 9-inch cake pans. (I always use a small amount of softened unsalted butter followed by a dusting of flour). In a small saucepan, cook the butter and milk over low heat until the butter melts. Stir well and let cool to room temperature. In a medium bowl, combine the flour, baking powder, and salt. Using an electric mixer, beat eggs and sugar on high speed until light yellow and smooth.
- Stir the flour mixture into the egg mixture just until combined. Add the cooled milk mixture and vanilla and stir well. Divide the batter between the two pans and bake 25 to 30 minutes, or until cake springs back when touched lightly in the middle. Place pans on a wire rack and let cool 10 minutes.
- Icing: (I like a decent amount of icing, so I double the recipe). In a medium saucepan with a heavy bottom, combine the brown sugar, butter, evaporated milk, and vanilla extract. Bring to boil over medium-high heat. Stir well and turn heat down so mixture boils gently. Cook for 7 minutes. Let cool for 5 minutes. Beat the icing by hand 2 to 3 minutes to thicken. Place bottom layer on a platter or cake stand. Dpread icing on top of bottom layer. Place second layer on top. Ice the top and sides.
- The consistency will be slightly wet until it sets, so work quickly.
In a large bowl, mix the cake mix, sour cream, vegetable oil, sugar, water, eggs, and vanilla on low until blended. Using electric mixer, cream butter until fluffy. Traditional caramel cakes call for a boiled milk cake, which is fussy and prone to dryness. I prefer an updated yellow cake which includes brown sugar for more caramel flavor. Southern Caramel Cake is one of those desserts that is a true labor of love.
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