Mamas Burnt Caramel Cake Recipes

Steps:

• 1. Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy, then add granulated sugar and continue to cream well for 6 to 8 minutes.
• 2. Add eggs 1 at a time and beat well after each addition; add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
• 3. Divide batter equally among prepared pans. Level batter in each pan by holding pan 4 inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
• 4. FILLING: While cake is baking combine butter, brown sugar and milk in a saucepan. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
• 5. Remove cake layers from oven and allow cake to remain in pan as you prepare to stack and fill. Remove first layer and invert onto cake plate.
• 6. Pierce cake layer with toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer then repeat process; top with last layer and repeat process again. Cook notes: As you stack layer together, stick with toothpicks to prevent cake from shifting.
• 7. FROSTING: Melt butter in a sucepan over medium heat and stir in brown sugar and cream; bring to a boil and transfer to mixing bowl.
• 8. Add confectioner's sugar and vanilla; beat until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Frost cake and sprinkle top with pecan or chopped nuts, if desired.

Steps:

• I usually use the 1,2,3,4 cake recipe, using real butter for both the cake and the icing. Make 4 thin layers or 3 thicker ones. There is plenty of icing for 4 layers. ICING: In large boiler (It will run over if the boiler is too small.) put 4 cups sugar and 1 lg can Pet or Carnation milk. Stir, bring to a boil slowly. In small fry pan or sauce pan (I use a black cast iron pan, 6" on bottom, 7" across top) put 1/2 c sugar at same time as milk and sugar. Shake the pan of sugar on medium heat until it melts & looks brown. The big pot and the sugar usually get ready about the same time. Stir the sugar &n milk to keep from sticking or running over. It is best to take the big pot at least partly off the stove when it comes to a full boil. Put the browned sugar in the big pot, stirring well & put back on stove & cook until it comes to the soft ball stage (a little dab put in a bowl of cold water). When it is at that stage, take off stove. Add 1 stick butter & 1 tsp vanilla. Let it cool some, beat with a spoon or wisk until it is spreading consistency. It has to cool a while. I use nuts between layers and also on top and sides as that is the way my folks like it, but it is not necessary.

Steps:

• Heat 1/2 cup sugar slowly in a small saucepan, stirring constantly.
• When sugar is melted and begins to smoke add boiling water slowly and carefully stirring constantly.
• Continue cooking until syrup measures 1/2 cup, stirring until sugar is dissolved.
• Set aside to cool.
• Meanwhile, cream butter well; add 1 cup sugar gradually, beating until light and fluffy.
• Add vanilla, then egg yolks one at a time, beating thoroughly after each addition.
• Stir in cold caramel syrup.
• Add sifted dry ingredients alternately with milk, beating until smooth.
• Beat egg whites until stiff but not dry.
• Fold into flour mixture.
• Pour batter into three round 9 inch layer pans, 1 inch deep, lined on the bottom with paper, then greased.
• Bake in moderate oven, 375 degrees, for about 20 minutes.
• Let stand for 5 minutes, then turn out on racks to cool.
• Spread Caramel Frosting between layers and on top and sides of cake.
• Caramel Frosting: Mix butter, cream, brown sugar and salt in saucepan.
• Bring to a boil, stirring constantly.
• Remove from heat; add vanilla.
• Then add gradually enough sifted confectioner's sugar to make frosting of speading consistency.

Steps:

• this recipe sounds a little confusing.but read it all the way through before attempting --
• in heavy pot, burn 1/2 cup sugar till dark -- put 1/2 cup boiling water in burnt sugar and let boil to a syrup -- this will take about 7 minutes -- cool, but keep warm --
• cream sugar and butter, add eggs and beat till creamy --
• then add water, salt, vanilla and burnt syrup leaving 2 tbls in the skillet for filling --
• add flour and baking powder, beat 2 minutes.
• bake in 2 greased and floured cake pans in a 350* oven for 25-30 minutes.
• to prepare FILLING:.
• put 2 cups sugar in skillet with burnt syrup.add butter the size of an small egg -- milk ( or light cream) and 2 tbls white corn syrup.
• boil till it forms a soft ball in water -- then let mixture cool and beat again --
• spread on cake.if icing gets too thick to spread -- add a little cream or milk --
• take a little while to prepare but it is well worth it -- in my opinion.
• I use 2-9" round cake pans -- .