Bobby's Caramel Cake
Serves 20
Recipe By: Paula Deen
For the cake:
1 cup (2 sticks) butter -- at room temperature
2cupgranulated sugar
4 eggs
3 cup sifted self-rising flour
1 cup milk
1 teaspoons pure vanilla extract
For the filling:
1 cup(2 sticks) butter
2 cup packed light brown sugar
1/4 cup milk
1 teaspoons pure vanilla extract
For the frosting:
1/2 cup(1 stick) butter
1 cup packed dark brown sugar
1/3 cup heavy cream -- or more if needed
1(16-ounce) box confectioners' sugar
1 teaspoons pure vanilla extract
1 cup chopped nuts -- optional
For the 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 3 or 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.
For the 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 I stack layers together, I stick them with
toothpicks to prevent cake from shifting.
For the 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. Just be sure to add cream is small amounts because
you can always "add to", but you can't take away. Frost cake and
sprinkle top with chopped nuts, if desired.
Cook Time: 35 minutes
Yield: 16 to 20 servings
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