Aunt Susans Caramel Cream Cake Food

CARAMEL-PECAN SOUR CREAM COFFEE CAKE

Steps:

• For Cake: Cream butter and sugar in a large bowl. Add eggs and vanilla. Combine flour, baking soda, and baking powder in a separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until fluffy.
• For Filling: Combine cinnamon, brown sugar, and pecans in small bowl.
• Assembly and Baking: Grease and flour 9x13 baking dish. Pour half of batter into pan and spread evenly. Sprinkle half of filling over batter. Pour and spread remaining batter and sprinkle with remaining filling. Bake for 35 minutes at 350º. While baking, prepare topping.
• For Caramel Topping: Melt butter in medium saucepan over moderate heat. Add milk, brown sugar, and pecans and stir 3-4 minutes.
• When cake is done, remove from oven and pour caramel mixture over the top, spreading evenly. Broil cake, watching carefully, until caramel topping begins to bubble, about 3 minutes. Let cake cool completely.

AUNT SUSAN'S CARAMEL CREAM CAKE

Steps:

• 1. Using electric mixer on medium high speed, cream butter and sugar until light and fluffy.
• 2. Add 4 beaten egg yolks and continue beating.
• 3. Sift flour, salt and cocoa together.
• 4. Dissolve baking soda in buttermilk.
• 5. Add dry ingredients alternately with buttermilk mixture to the creamed mixture, beginning and ending with dry ingredients.
• 6. Blend in coffee and vanilla.
• 7. Beat egg whites until stiff, but not dry and fold into batter.
• 8. Pour into three greased and floured 8-inch cake pans.
• 9. Bake in 375° oven for 25 minutes.
• 10. Frost with Caramel Cream Icing between layers, sides and top.
• 11. For caramel cream icing:
• 12. Sift cocoa and confectioner's sugar together.
• 13. In mixer, cream butter and sugar/cocoa mixture together thoroughly.
• 14. Add egg yolk, coffee and vanilla. Beat until soft and fluffy. Frost cake.
• 15. NOTE: There is an uncooked, beaten egg yolk in the frosting. I have always used it and it has never caused a problem, however, if you are concerned, internet research gave suggestions of 1)just leave it out, may change texture and richness of frosting 2)substitute pasteurized egg product and use 1/2 the amount listed for 1 egg 3) pasteurize your own egg yolk by heating the egg, whisking constantly, until it reaches 160º. Done over hot simmering water it won't cook solid but will kill bacteria. 4) use reconstituted powdered egg I HAVE NEVER TRIED ANY OF THESE ALTERNATIVES AND DON'T KNOW WHAT THE FINAL RESULT WOULD BE.

AUNT SUSAN'S CARAMEL CREAM CAK:E

Steps:

• Using electric mixer on medium high speed, cream butter and sugar until light and fluffy.
• Add 4 beaten egg yolks and continue beating.
• Sift flour, salt and cocoa together.
• Dissolve baking soda in buttermilk.
• Add dry ingredients alternately with buttermilk mixture to the creamed mixture, beginning and ending with dry ingredients.
• Blend in coffee and vanilla.
• Beat egg whites until stiff, but not dry and fold into batter.
• Pour into three greased and floured 8-inch cake pans.
• Bake in 375° oven for 25 minutes.
• Frost with Caramel Cream Icing between layers, sides and top.
• For caramel cream icing:
• Sift cocoa and confectioner's sugar together.
• In mixer, cream butter and sugar/cocoa mixture together thoroughly.
• Add egg yolk, coffee and vanilla. Beat until soft and fluffy. Frost cake.
• NOTE: There is an uncooked, beaten egg yolk in the frosting. I have always used it and it has never caused a problem, however, if you are concerned, internet research gave suggestions of
• just leave it out, may change texture and richness of frosting
• substitute pasteurized egg product and use 1/2 the amount listed for 1 egg
• pasteurize your own egg yolk by heating the egg, whisking constantly, until it reac