Monday, February 7, 2011

Gigi's Fabulous Caramel Cake

If you like sweet (and boy do I ever!) then you will LOVE this cake! It may be my favorite cake ever. I found it in a cookbook titled SOUTHERN CAKES. It is the most moist cake I have ever made and the frosting? It is has the taste and texture of brown sugar fudge and it is TO DIE FOR. I made it in a 9x13 pan and the frosting was a bit too thick (I can't belived I just said that), it would work best as a two layer cake or use a little less frosting if you make it as a 9x13.

Yellow Cake
3/4 cup butter
1 cup milk
2 cups sifted flour
2 3/4 teaspoon baking powder
1/2 teaspoon salt
4 eggs
2 cups sugar
1 teaspoon vanilla extract

Gigi's Caramel Icing

1 pound of light brown sugar (about 2 2/3 cup)
1 stick of butter
7 Tablespoons evaporated milk
1teaspoon vanilla extract.


Preheat oven to 325 degrees. In a small saucepan over low heat, combine milk and butter until butter is melted. Remove from heat and allow to cool to room temperature. In a separate bowl, combine flour, baking powder and salt with a whisk. In a large bowl, mix eggs and sugar and beat well at high speed, scraping down bowl often until light yellow, smooth and thick. Add flour mixture to egg mixture and mix only until flour disappears. Add milk mixture and vanilla, stir well and pour into a well greased 9x13 or two 9 inch round pans.

Cool in pan for 10 minutes on wire rack or towel then turn over and cool completely.

To make frosting:

In medium saucepan, combine brown sugar, butter, evaporated milk and vanilla. Bring to a boil over medium heat, stirring well. Lower heat to a gentle boil. Stir often for 7 minutes, remove from heat and let sit for 5 minutes. With a wooded spoon, beat frosting for several minutes until it thickens. Quickly frost cake, it will set quickly and harden similar to the consistency of fudge.