Rose's Famous Caramel Cake

By Dr_Mom

Rose Deshazer-White, of Chicago's South Side, earned local fame for this buttery cake slathered with rich caramel icing.

Ingredients

• 16 tablespoons unsalted butter, softened
• 3 1/4 cups cake flour
• 1 tablespoons baking powder
• 1/2 teaspoon salt
• 6 1/4 cups sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 1 1/4 cups milk
• 16 tablespoons salted butter
• 2 12 ounce cans evaporated milk

Details

Servings 10
Adapted from saveur.com

Preparation

Step 1

Heat oven to 350° fahrenheit.

Making sure all ingredients are at room temperature, grease two 9" round cake pans with 1 tablespoon. unsalted butter; dust with 1½ tablespoons flour, tap out excess, and set aside.

Sift flour, baking powder, and salt together; set aside.

Beat remaining unsalted butter and 2½ cups sugar in a bowl with an electric mixer until fluffy.

Add vanilla and eggs one at a time, beating after each addition. Add flour mixture and milk alternately in 3 batches, beating smooth after each addition.

Divide batter between pans. Bake until golden, 30–35 minutes. Let cool on a rack for 10 minutes; remove cakes; let cool completely. Slice tops off cakes to level them.

ICING:

Cook remaining sugar and salted butter in a pot over high heat, stirring constantly, until light brown, 7–8 minutes. Carefully stir in evaporated milk; reduce heat to medium-low; cook, stirring constantly, until smooth, 8–10 minutes. Cook, stirring occasionally, until icing registers 240° on a candy thermometer, about 1½ hours.

Remove from heat; beat with a wooden spoon until thick, glossy, and spreadable, 20–25 minutes. (A dollop dropped on a plate should ooze only slightly.)

Ice bottom layer of cake; top with second layer and ice the outside. Chill cake until set.

Slice, serve and enjoy!