Old-Fashioned Caramel Layer Cake

By Bostoncook

CL, 12/99

Ingredients

• 1 tablespoon flour
• 1 1/2 cups sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 egg white
• 2 1/4 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups skim milk
• 2 teaspoons vanilla
• 1 cup dark brown sugar
• 1/2 cup evaporated skim milk
• 2 1/2 tablespoons butter
• 2 teaspoons light corn syrup
• 1 dash salt
• 2 cups powdered sugar
• 2 1/2 teaspoons vanilla

Details

Servings 18

Preparation

Step 1

1. Heat oven to 350. Spray 2 9" round cake pans, line bottoms with wax paper, spray and dust with flour.

2. Beat together sugar and butter until well-blended. Beat in eggs, 1 at a time.

3. Combine flour-salt. Add to sugar alternately with milk, beginning and ending with flour. Stir in vanilla. Pour into pans, sharply tap once on counter to remove air bubbles.

4. Bake 30 mins, or until tester tests clean. Cool in pan 10 mins on rack; then cool completely directly on rack.

5. Combine sugar-salt in saucepan, bring to a boil, stirring constantly. Reduce heat, simmer until thick, about 5 mins, stirring occasionally. Take off heat, stir in sugar and vanilla, beat until smooth and slightly warm. Cool 2-3 mins (will be thin). Spread between and over cake layers.

Excellent! Maybe a bit too sweet. Caramel frosting didn’t keep the top layer in place.