LIZZIE'S OLD FASHIONED COCOA CAKE WITH CARAMEL ICING
Provided by Trisha Yearwood
Categories dessert
Time 1h20m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Grease and lightly flour two 9-inch cake pans
- For the cake: Sift together the flour, cocoa, baking soda, baking powder and salt and set aside. With an electric mixer, cream the butter and sugar until fluffy, about 5 minutes. Add the eggs and vanilla and beat on high speed for 3 minutes. Add the flour mixture in stages with 1 1/3 cups water, beginning and ending with the flour.
- Divide the batter evenly between the pans and bake for 30 to 35 minutes. Turn the layers out onto racks that have been sprayed with cooking spray.
- For the caramel icing: Mix 3 cups of the sugar and the milk in a heavy 3-quart saucepan. Bring slowly to a boil and keep it hot. Caramelize the remaining cup of sugar in an iron skillet. Do this by cooking over medium-high heat and stirring and scraping the pan with a flat-edged spatula as the sugar melts. Continue to cook until the syrup turns to medium or dark brown in color. This occurs at about 320 degrees F to 350 degrees F on a candy thermometer. Do not scorch the syrup. Stream the syrup into the boiling sugar and milk mixture and cook to the soft ball stage, about 238 degrees F. Add the butter, vanilla extract and baking soda.
- Pour the hot mixture into the bowl of an electric mixer and beat as it cools until the icing is creamy, 15 to 20 minutes. Watch the icing because it will go from runny to too thick very quickly. Spread on the cake layers while the icing is still warm. If it becomes too stiff, add a few drops of hot water.
SOUTHERN CHOCOLATE CARAMEL CAKE
This is a delicious Southern dessert. I took the traditional cook method for the caramel frosting, and added powdered sugar for ease. You have to work quickly with the frosting, but if it gets ahead of you, you can pop it in the microwave for 30 seconds to soften it up. It's actually very easy to make both the frosting and cake, but I rate it as medium, because getting this amazing frosting onto the chocolate cake takes a little patience and attention. I think the greatest thing about making this cake is the wonderful caramel smell that fills your kitchen while it is being prepared. Hope you enjoy!
Provided by Sherry Symmonds @sherry9300
Categories Cakes
Number Of Ingredients 18
Steps:
- Sift together first four cake ingredients in medium bowl, set aside.
- With mixer, beat butter at high speed until smooth. Lower mixer speed and add eggs, one at a time and mix until blended. Add sugar and vanilla and mix at medium speed until smooth and sugar is completely dissolved (no longer grainy).
- At low speed add dry ingredients and buttermilk, alternating. Blend all ingredients just until mixed.
- Spread into two greased and floured 9 inch round cake pans (batter will be thick)
- Bake for 30 minutes in an over preheated to 350 degrees. When done, cool on rack in pan until room temperature. Frost with caramel frosting when completely cooled.
- To prepare frosting, add butter, sweetened condensed milk, brown sugar and salt to a medium saucepan. Bring to boil and cook over medium high heat for two minutes, stirring constantly.
- Remove from heat, add extracts, stir and let mixture cool for five minutes.
- Pour into large buttered mixing bowl and beat at medium speed for three minutes until glossy smooth. This should look like melted caramels at this point.
- Add powdered sugar one cup at a time. Be sure to scrape down sides so all powdered sugar is added.
- When frosting cake, be sure to work quickly and be careful that cake does not crumble if frosting becomes too hard. If this happens, pop the frosting bowl back into the microwave for 30 seconds to soften it up and make it spreadable again. If you like, you can microwave it at 30 seconds intervals until it is pourable and pour over your cake. While I frosted it traditionally, I did take the last bit left in the bowl and do this and poured over the top so there was nothing wasted. Enjoy!
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.
EASY CARAMEL CAKE
Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 12-14
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
- Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
- Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
- Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.
Nutrition Facts : Calories 517 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
SOUTHERN CARAMEL CAKE
Make and share this Southern Caramel Cake recipe from Food.com.
Provided by SweetSueAl
Categories Dessert
Time 5h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Use the first 10 ingredients for the cake.
- Sift cake flour, baking powder, and salt into a medium sized bowl.
- Preheat oven to 350 degrees. Spray three 9-inch round cake pans with cooking spray OR grease and flour them.
- In a large mixing bowl, cream 1 cup unsalted butter, 1/3 cup vegetable oil, and 2 1/2 cups sugar on high until fully incorporated and light and fluffy, about 5 to 6 minutes.
- Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.
- Add in vanilla extract and mix.
- With the mixer on slow speed, alternate adding in flour mixture and sour cream, ending with flour until mixed through.
- Do not overmix.
- Divide batter evenly between prepared pans.
- Bake in preheated oven for 23-30 minutes or until fully baked. (Over-baking will dry these cakes out).
- 11. Place on cooling rack for 10 minutes.
- Remove cakes from pan and cool completely.
- Use last four ingredients for Caramel Icing.
- Add butter, evaporated milk, and 2 cups sugar to saucepan over medium heat until everything has melted together.
- Leave over medium to low heat, stirring periodically, for about 1 1/2 to 2 hours (keeping an eye on it so it doesn't burn) until thickened and caramel has darkened to a golden brown. It should coat the back of a spoon. Reduce heat while cooking if necessary to prevent burning.
- Remove from heat and add vanilla extract.
- Cool for 15 to 20 minutes before icing the cake.
Nutrition Facts : Calories 832.5, Fat 42.2, SaturatedFat 22.4, Cholesterol 210, Sodium 314.3, Carbohydrate 105.9, Fiber 0.6, Sugar 76.1, Protein 9
CHOCOLATE CARAMEL CAKE
This rich cake makes an impressive centrepiece for any summer tea party
Provided by Emma Lewis
Categories Afternoon tea, Treat
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly grease 2 x 23cm loose-bottom cake tins and line with a circle of baking parchment. Beat together the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, then add the baking powder, cocoa and a third of the flour. Mix well to combine, then stir in half the soured cream. Alternating between adding the flour and soured cream, mix everything until just combined. Spoon into the prepared tins, then smooth over the surface with a spoon.
- Bake for 30 mins or until the cakes are firm to touch and a skewer inserted into the centres comes out clean. Leave to cool in the tins for 5 mins, then turn out onto a rack and cool completely.
- When you're ready to serve, whip the double cream with 2 tbsp Dulce de leche until soft peaks form. Place 1 cake on a serving plate and spread with half the cream, then drizzle over the remaining Dulce de leche. Top with the other cake, then spread the remaining cream on top. Sprinkle with the chocolate. Chill until ready to serve.
Nutrition Facts : Calories 597 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.74 milligram of sodium
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OLD-FASHIONED CARAMEL CAKE RECIPE
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5/5 (1)Total Time 2 hrs
- Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
- Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at medium-low speed until blended after each addition. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans.
- Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.
TRIPLE-LAYER CHOCOLATE-CARAMEL CAKE RECIPE
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5/5 (2)Total Time 10 hrs 30 mins
- Prepare the Chocolate-Caramel Ganache: Stir together chocolate chips, corn syrup, and, if desired, bourbon in a large bowl. Set aside.
- Stir together sugar, cold water, and cream of tartar in a large, heavy saucepan. Cook over medium, swirling pan occasionally, until sugar dissolves and starts to change color. Increase heat to high, and cook, swirling pan occasionally, until mixture is a rich, golden caramel color, 4 to 5 minutes.
- Remove pan from heat. Using a long- handled wooden spoon, carefully stir in heavy cream. (Be careful: Hot caramel can spit and bubble as the cream hits it.) Reduce heat to low, and return pan to heat. Cook, stirring constantly, until caramel thickens slightly and any lumps of hardened caramel have melted, about 4 minutes. Pour warm caramel sauce over chocolate chip mixture, covering chips completely. Let stand 1 minute. Stir until mixture is completely smooth. Stir in salt. Add butter, 1 tablespoon at a time, stirring until melted and combined after each addition. Let ganache cool until lukewarm. Cover loosely with plastic wrap, and let stand at room temperature 8 hours or overnight.
- Prepare the Cake: Preheat oven to 350°F. Lightly coat 3 (9-inch-round x 2-inch-deep) cake pans with cooking spray, and line bottoms with parchment paper. Sift together flour, cocoa, baking powder, baking soda, and salt in a large bowl. Set aside.
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- Prepare the Fudge Cake: Coat 2 (9-inch) square cake pans with cooking spray; lightly dust with flour. Preheat oven to 350°F. Place chocolate chips in a microwavable bowl; microwave on MEDIUM (50% power) until melted, about 2 minutes, stopping to stir every 30 seconds.
- Beat butter and brown sugar in bowl of a heavy-duty stand mixer on medium speed until well combined, about 5 minutes. Add eggs, 1 at a time, beating until just combined after each addition.
- Sift together flour, baking soda, salt, and cinnamon in a bowl. Gradually add to melted-chocolate mixture alternately with sour cream, beginning and ending with flour mixture, beating on low speed until just blended after each addition.
- Bake cake layers in preheated oven until a wooden pick inserted in centers comes out clean, 22 to 25 minutes. Cool in pans on wire racks 10 minutes. Remove cake layers from pans; transfer to wire racks to cool completely, about 1 hour.
- Prepare the Caramel Buttercream: Place granulated sugar and water in a small saucepan; cook, stirring often, over medium-high, until sugar dissolves, about 1 minute.
- Beat softened butter and cream cheese in bowl of a heavy-duty stand mixer on medium speed until creamy, 3 minutes. Stir in vanilla and salt. Gradually add 2 cups of the powdered sugar, beating on low speed until smooth, 2 minutes.
- Prepare the Chocolate Ganache: Place semisweet and bittersweet baking chocolates and cream in a microwavable bowl; microwave on MEDIUM (50% power) for 1 minute.
- Assemble the cake: Place 1 cooled cake layer on a serving platter; pour half of ganache over top, allowing some to drip down sides. Freeze until just set, about 5 minutes.
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- The Ultimate Carrot Cake. Recipe: The Ultimate Carrot Cake. A classic carrot cake is a hit at any Southern party, and you'll love this super moist recipe with brown sugar-cream cheese frosting that's just so good you'll want to use it on every cake.
- Hummingbird Cake. Recipe: Hummingbird Cake. A slice of this heavenly Hummingbird cake is about as classic as it gets, and if you can get the signature texture and taste just right every time, you're a bonafide Southern baker!
- Chocolate Mayonnaise Cake. Recipe: Chocolate Mayonnaise Cake. If you want simple, old-fashioned, and delicious, this chocolate-mayo sheet cake is as good as it gets.
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- Little Layer Chocolate Cake. Recipe: Little Layer Chocolate Cake. This incredible and height-defying chocolate cake is anything but little—but the 18 layers used in the recipe are thin and perfectly baked.
- The Lane Cake. Recipe: The Lane Cake. A cake that's as steeped in Southern history and tradition as The Lane Cake deserves to be mastered by those looking to pay homage to the wonderfully talented Southern bakers before them.
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