Easy Caramel Apple Cake With Whipped Cream Frosting Food

EASY CARAMEL APPLE CAKE WITH WHIPPED CREAM FROSTING

Steps:

• Prepare cake mix according to box. Add cinnamon and mix in.
• Pour cake mix into pan sprayed with non stick cooking spray (I used my amazing brownie pan but you can use a regular cake pan)
• Open jar of caramel topping and spoon a teaspoon randomly throughout cake mix. (i used my brownie pan divider to put a teaspoon into each section then removed the divider for the next step)
• Swirl the caramel thru cake using a butter knife.
• Bake in 350 degree oven according to directions on box. Testing 5 minutes before called for time to check for doneness. (toothpick comes out clean and cake is springy not jiggly)
• Allow to cool completely and then cut into desired size pieces. (i removed my divider and transferred slices to another plate)
• Warm remaining caramel topping in microwave till pourable but still thick. and drizzle over top of each cake slice
• Now add a nice dollop of whipped cream frosting to each cake.
• Watch them disappear
• Frosting: Sprinkle unflavored gelatin over 3 tablespoons of water in a glass bowl or measuring cup. Let sit until geleatin softens up. Now microwave on HIGH for about 10 seconds and then stir until the gelatin dissolves completely. Allow toc cool for 2 to 3 minutes. Gelatin has to be in a liquid form and not warm. Beat cream in a large mixing bowl at high speed until soft peaks begin to form. Add confectioners sugar to this and whip until you see peaks holding their shape in the bowl. Add the cooled gelatin slowly and in a steady stream while beating the mixture. Now add vanilla and beat till stiff peaks. Refrigerate until ready to use.
• Refrigerate frosted cakes until ready to eat.

MY BEST OLD-FASHIONED APPLE CAKE WITH EASY CARAMEL SAUCE

Steps:

• Cake:.
• Cream butter and sugar, then add egg and beat.
• Add rest of dry ingredients and beat til mixed.
• Fold in apples and pecans. Pour into greased and floured large round, deep cake pan. *Use greased and lightly floured parchment paper
• on the bottom for easier removal.
• Bake at 350º for 35-40 minutes.
• Cool a bit, turn out onto rack to cool completely. *Can serve warm, too.
• Meanwhile, make caramel sauce.
• Caramel sauce:
• Melt butter, brown sugar and salt in pan over low-med heat,
• stirring, for about 2-3 minutes.
• Remove from heat, stir in vanilla and cream and stir well till not grainy.
• Drizzle lots of caramel sauce over cut cake slices when serving.
• Sprinkle chopped pecans on top of that if desired.
• 8 servings.

MOM'S BEST APPLE CAKE WITH CARAMEL FROSTING

Steps:

• Preheat oven to 350*F. Grease and flour a 9 x 13 baking dish.
• Cake: In a large mixing bowl, beat together the oil, sugar, eggs, and vanilla. Add the flour, salt, cinnamon and nutmeg(if using), and baking soda. Beat together until well-incorporated. Stir in the apples.
• Pour the cake batter into the prepared baking dish. Bake for 55 - 60 minutes. Cool completely before adding the topping.
• Topping: In a saucepan, combine the butter, brown sugar, and milk. Cook over medium heat, stirring constantly, until the mixture boils. Boil without stirring for 3 minutes. Remove from heat and immediately spread over the top of the cooled cake. Let sit for an hour prior to serving.

EASY CARAMEL APPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, cinnamon, and baking soda together in a bowl.
• Cream together vegetable oil, eggs, brown sugar, white sugar, canola oil, and vanilla extract in a separate bowl. Add flour mixture to oil mixture; mix thoroughly. Fold in apples. Pour batter into a cake pan.
• Bake in the preheated oven until golden brown, 27 to 35 minutes.

WHIPPED CREAM FROSTING

Steps:

• Place a large mixing bowl or the bowl of a stand mixer in the freezer until cold, about 5 minutes. Alternatively, fill the bowl with ice water and let stand for 5 minutes. Pour out the ice water and quickly wipe the bowl dry.
• Sift the sugar and powdered milk into the chilled bowl, then add the cold cream and vanilla. Whip the mixture on high speed until stiff, but smooth peaks form, about 2 minutes. If you accidentally overwhip, the peaks will look like they are cracking. Add about a tablespoon more heavy cream and hand whip the frosting until it smooths out.
• The recipe makes enough frosting to generously top 24 cupcakes or to cover two 8-inch-round cakes, plus extra to pipe decorations. Unrefrigerated, the frosting will hold its shape for up to 6 hours.