CARAMEL CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
- Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
- Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
- Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
- Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
- Spread icing onto the cooled cake layers. Stack layers; ice top and sides.
Nutrition Facts : Calories 1019.4 calories, Carbohydrate 154.5 g, Cholesterol 185.8 mg, Fat 42.7 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 26.1 g, Sodium 455.4 mg, Sugar 125.7 g
CARAMEL APPLE MINI CAKES
This recipe came from a King Arthur flour catalog. I have not made them yet. I like to use their boiled apple cider instead of apple juice concentrate (available from their catalog).
Provided by grandma2969
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350°.
- Grease the wells of a pop up pan or 12 muffin cups.
- Whisk together the flour, baking powder, salt and spices; set aside.
- Cream together the butter, and sugar until light and fluffy. Beat in the eggs, then mix in dry ingredients, vanilla, boiled cider or apple juice concentrate, thawed; and applesauce.
- Stir this mixture until evenly moistened and then fold in the apple and walnuts.
- Transfer the batter to prepared pan.
- Bake for 20-22 minutes or cake tester inserted near the center comes out clean.
- Cool the cakes for 15 minutes before turning out of the pan; cool complete before frosting.
- To prepare the frosting: Melt the butter, stir in the salt and the brown sugar, and corn syrup and cool, stirring until the sugar melts.
- Add the milk, bring to a rolling boil and pour into a mixing bowl to cool for 10 minutes.
- Stir in the sugar, vanilla and cinnamon; beat well. If the mixture appears too thin, add more powdered sugar.
- Spread on the cakes while frosting is still a little warm.
Nutrition Facts : Calories 520.3, Fat 23, SaturatedFat 11.3, Cholesterol 96.6, Sodium 427.8, Carbohydrate 77.4, Fiber 4, Sugar 56.2, Protein 5.9
MINI CARAMEL CHEESECAKES
Using individual graham cracker shells makes it easy to prepare these treats. They taste just like cheesecake without all the hassle.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cream cheese, apple juice concentrate, sugar and ice cream topping until smooth. Fold in whipped topping. , Spoon into tart shells. Drizzle with additional ice cream topping and sprinkle with almonds if desired. Refrigerate until servings.
Nutrition Facts : Calories 323 calories, Fat 20g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 304mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
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