Ingredients
- BUTTERMILK LAYER CAKE
- 1 cup shortening
- 2 cups sugar
- 3 large eggs
- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk
- 2 teaspoons vanilla extract
- CARMEL FROSTING
- 3 3/4 cups sugar, divided
- 1 1/2 cups whipping cream
- 1/4 cup butter
- 1/4 teaspoon baking soda
Preparation
Step 1
CAKE:
BEAT shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition
COMBINE flour, salt, and soda; add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat at medium-high speed 2 minutes. Stir in vanilla. Pour batter into 3 greased and floured 8-inch round cake pans.
BAKE at 350 for 22 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks.
SREAD frosting between layers and on top of sides of cake.
CARMEL FROSTING:
BRING 3 cups sugar, cream, butter and baking soda to a boil in a heavy saucepan. Remove from heat, and keep warm
SPRINKLE remaining 3/4 cup sugar in a heavy saucepan. Cook over medium, stirring constantly, until sugar melts and syrup is light golden brown (sugar will clump before melting). Gradually pour into whipping cream mixture. (Mixture will bubble.) Stir until smooth.
COOK over medium heat, stirring often, 10 to 12 minutes or until a candy thermometer registers at 240 degrees (soft ball stage). Remove from heat. Beat at high speed with an electric mixer until spreading consistency (8-10 minutes) Yields 3 cups