Caramel Sheet Cake, Easy (w/Basic Caramel Sauce)

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Taste of the South Magazine, Sept/Oct 2014, Page 49

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Ingredients

  • Cake:
  • 3 3 3 cups cake flour, such as Swans Down
  • 1 1 1 teaspoon baking powder
  • 1 1 1 teaspoon baking soda
  • 1/2 1/2 1/2 teaspoon salt
  • 1 1 1 cup unsalted butter
  • 11/2 11/2 11/2 cups sugar
  • 4 4 4 large eggs, separated
  • 1 1/4 1 1/4 1/4 cups coconut milk
  • 1 1 1 teaspoon vanilla extract
  • Frosting:
  • 3 3 3 cups confectioners' sugar, sifted
  • 3/4 3/4 3/4 cup unsalted butter, softened
  • 1 1/2 1 1/2 1/2 cups firmly packed dark brown sugar
  • 5 5 5 tablespoons whole milk
  • 1 1/2 1 1/2 1/2 teaspoons vanilla extract
  • 1/2 1/2 1/2 teaspoon salt
  • Garnish: chopped toasted pecans
  • Basic Caramel Sauce
  • Basic Caramel Sauce Recipe
  • 3/4 approximately 3/4 cup
  • 1/2 1/2 1/2 cup sugar
  • 2 2 2 tablespoons water
  • 1 1 1 tablespoon light corn syrup
  • 1 1 1 tablespoon cold unsalted butter
  • 1/8 1/8 1/8 teaspoon salt
  • 1/2 1/2 1/2 cup heavy whipping cream
  • 2 2 30 1 In a microwave-safe bowl, place cream. Microwave until hot but not boiling, approximately 30 seconds. Whisk into caramel. (Mixture will foam.) Cook, stirring constantly, over low heat until smooth, approximately 1 minute. Remove from heat.
  • 3 3 10 to 1week. into a bowl Let cool 10 minutes, stirring occasionally, Serve warm or chilled. Cover, and refrigerate up to 1week.

Preparation

Step 1


1. Preheat oven to 350° Spray a 13x9-inch nonstick baking dish with a nonstick baking spray with flour. Set aside
2. For cake: In a medium bowl, stir together flour baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, stopping occasionally to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with coconut milk, beginning and ending with flour mixture. Add vanilla; beat until combined.
4. In a medium bowl using clean beaters, beat egg whites at high speed with an electric mixer just until stiff peaks form. (Do not over beat.) Gently fold egg whites into batter. Gently spread batter into prepared dish.
5. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool completely on a wire rack.
6. For frosting: In a large bowl, place confectioners' sugar Set aside. In a medium heavy saucepan, place butter Cook over medium heat until
butter melts; stir in brown sugar.
Bring to a simmer and cook 1 minute, stirring constantly. Remove from heat; stir in milk.
Return to heat; bring mixture to a simmer and cook 1 minute, stirring
constantly. Pour into confectioners' sugar. Add vanilla and salt; beat
at medium speed with an electric mixer until smooth. Pour over cake, spreading back and forth with an offset spatula until frosting begins to thicken. Garnish uuith pecans, and Basic Caramel Sauc e, if desired.

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