CARAMEL CAKE (PAULA DEEN)
Make and share this Caramel Cake (Paula Deen) recipe from Food.com.
Provided by KaraRN
Categories Low Protein
Time 1h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 16
Steps:
- Cake:.
- Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
- Using an electric mixer cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating 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.
- 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.
- Filling:.
- While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
- Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
- *Cook's Note: As you stack layers together, stick them with toothpicks to prevent cake from shifting.
- Frosting:.
- Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer 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. Be sure to add cream in small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.
CARAMEL CAKE
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
- Place the cake mix, milk, melted butter, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
- Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack to that the cakes are right side up. Allow them to cool completely, 30 minutes more.
- Meanwhile, prepare the Quick Caramel Frosting.
- Place one cake layer, right side up, on a serving platter. Spread the top with the warm frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes. Work quickly, as the frosting will set. (If the frosting gets too hard to work with, place the pan back over low heat for 1 minute, stirring constantly, to soften it up.) Once the frosting has set, slice and serve.
- Store this cake, covered in plastic wrap or aluminum foil, at room temperature for up to 1 week or freeze, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
- Place the butter and brown sugars in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring the mixture back to a boil, then remove the pan from the heat. Add the confectioners' sugar and vanilla. Beat with a wooden spoon until the frosting is smooth.
- Use immediately (while still warm) to frost the cake of your choice or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.
CARAMEL CAKE
This is out of Southern Living's Top 10 Cake Recipes. A unique, interesting, and satisfying cake. Try it some time!
Provided by Cooking to Perfecti
Categories Dessert
Time 1h35m
Yield 1 two layer cake, 12-14 serving(s)
Number Of Ingredients 15
Steps:
- For cake: Preheat oven to 350*.
- Grease and flour two 9-inch layer pans.
- Combine sour cream and milk in small bowl; set aside.
- Beat butter until creamy; gradually add sugar, beating well.
- Add eggs, one at a time, beating well after each addition.
- Sift flour, baking powder, and salt; add to butter mixture alternating with sour cream mixture, beginning and ending with flour mixture.
- Stir in vanilla (and rum extract).
- Pour batter into prepared pans.
- Bake in heated oven for 30-35 minutes, or until toothpick comes out clean.
- Let cool in pans 10 minutes; remove from pans, and cool completely on wire wracks.
- For frosting: Combine 2 1/2 cups sugar, milk, beaten egg, and salt in a bowl, stirring well; stir in butter.
- Set aside.
- Sprinkle remaining 1/2 cup sugar in saucepan; cook over medium heat, stirring constantly, until sugar melts and syrup is a light golden brown.
- Remove from heat.
- Stir butter mixture into hot caramelized sugar.
- (The sugar mixture will tend to clump, but will become smooth after further cooking.) Cook entire mixture over medium heat, stirring constantly, until candy thermometer registers 235* (about 15-20 minutes).
- Cool mixture for 5 minutes.
- Beat frosting with a wooden spoon to almost spreading consistency (about 5 minutes).
- Immediately spread between layers and on top and sides of cake.
CHEWY CAKE (PAULA DEEN)
Make and share this Chewy Cake (Paula Deen) recipe from Food.com.
Provided by Pinknyellowstrs
Categories Bar Cookie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350?F. Lightly grease a 13 by 9-inch baking pan.
- In a large bowl, mix together the brown sugar, flour, butter, eggs, coconut, vanilla, pecans, and chocolate chips until well combined.
- Spread the batter evenly in the prepared pan and bake for 30 to 35
- minutes, until a toothpick inserted through the middle comes out clean.
- Cool the cake completely in the pan before cutting it into squares.
Nutrition Facts : Calories 806.6, Fat 43.6, SaturatedFat 17, Cholesterol 100.2, Sodium 573.6, Carbohydrate 101.9, Fiber 5.2, Sugar 72.9, Protein 9.3
PAULA DEEN'S BUTTERFINGER CAKE
This is a fabulous, easy to make recipe I found in the "Cooking with Paula Deen" magazine - a sure winner for all those who love chocolate and butterfingers! The only thing I do differently with all my cake mixes is to use buttermilk in place of the water.
Provided by BakerNurse
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
- Prepare cake mix following package directions(adding water, oil and eggs).
- Add 1 chopped Butterfinger to batter, stirring well.
- Pour into prepared pan and bake as directed on package.
- Let cake cool for 5 minutes.
- Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
- Pour condensed milk and caramel topping evenly over cake.
- Sprinkle remaining 1 chopped Butterfinger over caramel.
- Cover and chill.
- Before serving, spread whipped topping evenly over cake.
- Garnish with chopped Butterfinger, if desired.
- Cut into squares to serve.
PAULA DEEN'S CARAMEL APPLE CHEESECAKE
Thank you Paula Deen! Hubby just happened to be watching with me one day when she made these and it will always be requested in our home! It's very easy to make and such a fun twist on a plain cheesecake. It's a must try!
Provided by MelvinsWifey
Categories Cheesecake
Time 45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Reserve 3/4 cup apple filling, and set aside.
- Spoon remaining apple filling into the crust.
- Beat together in large bowl, cream cheese, sugar, vanilla, eggs. Pour over pie filling.
- Bake for 35 minutes. Cool.
- Meanwhile, mix reserved pie filling and caramel topping and heat for 1 minute in a small saucepan.
- Spread warm topping evenly over cooked, cooled cheesecake.
- Decorate entire edge of cake with the 12 pecan halves, and sprinkle middle of cheesecake with chopped pecans.
- Refrigerate, share, and enjoy!
Nutrition Facts : Calories 577.7, Fat 34.8, SaturatedFat 13.6, Cholesterol 109.1, Sodium 459.3, Carbohydrate 63.1, Fiber 2.1, Sugar 37.3, Protein 7.3
CARAMEL APPLE CAKE WITH CARAMEL TOPPING ( PAULA DEEN)
This rich cake was served at 'The Lady and Sons' restaurant's in Savannah, GA. It is a poke cake with a caramel sauce. It tastes like a caramel apple in a pan! My cake bakes for 50 minutes.
Provided by Connie K
Categories Dessert
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Lightly grease and flour 13 x 9-inch baking dish; Preheat oven to 350°F Cream together sugar, eggs, and oil; Add flour; mix together until well blended; Add vanilla, nuts, and diced apples.
- Spread into pan; bake for 45 to 60 minutes; Cake is done when toothpick inserted in center comes out clean.
- When cake is done, punch holes in it with a knife and pour topping over.
- Topping: Heat all ingredients together over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes; Pour over warm cake.
PAULA DEENS CARAMEL APPLE NUT POUND CAKE
Here is another Paula Deen Recipe! I simply LOVE Paula Deen, and if given the opportunity to ever meet this great lady would absolutely wet myself ! She has this in her Magazine "Cooking With Paula Deen" and is one of the contest winners for Brand Name Recipes donated by Linda Rizzo of Trevor, Wisconsin, this one is using Campbells, which is another plus in my book. I am the fundraising Coordinator for our small school up here, and Campbell's Labels for Education is one of our projects to help bring in equipment and extras for our students. Please be sure to check with your local schools to see if they are using these, and don't throw those little points on the label away, they are very valuable for our students.
Provided by Chabear01
Categories Dessert
Time 1h55m
Yield 1 10" fluted cake
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F degrees. Spray 15 cup fluted pan with nonstick baking spray with flour.
- In a medium bowl, combine apples, walnuts and 1/4 cup flour.
- In a large bowl, beat 2 cups butter and sugar at medium speed with an electric mixer until creamy. Reduce speed to low. Add eggs, one at a time, beating well after each addition. Increase speed to high, and add 1 teaspoon vanilla, beat for 2 to 3 minutes, or until mixture is fluffy. Reduce speed to low, and add pudding mix and soup; beat for 1 minute. Increase speed to medium and beat for 1 minute longer.
- In a medium bowl, sift remaining 3 cups flour and baking powder together. Gradually add to butter mixture, and beat until mixture is well combined, about 2 to 3 minutes. Fold in apple mixture.
- Pour batter into prepared pan. Drop pan lightly on counter to release any air bubbles. Bake for 1 hour and 30 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Place wire rack over a large piece of aluminum foil.
- In a small saucepan, melt 1/2 cup butter over medium heat. Stir in dark brown sugar and remaining 1 teaspoon vanilla. Add cream, stirring constantly until combined. Pour mixture over cooled cake.
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