The cake I made was from Southern Lady - November/December 2008.
I haven’t made it for a long time; thus, I forgot that It is—are you ready?—a carmel/carmel cake—caramel cake, caramel filled, with caramel cream cheese frosting. Now, fully assembled, this is a very sweet cake, but it’s very good. I’m from PA, but I live in SC, and everyone was pretty crazy about it and said it is a “true Southern caramel cake.” You can also only do the “cake part,” if you want, using your own filling & frosting. I have done both. Here, I just the cake part here, and I tweeded it with grated unsweetened chocolate and filled with hazelnut: http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/6740/
Before I give you the recipe, I want to also pitch this cake to you—a massively delicious, most, fabulous pumpkin cake: http://www.epicurious.com/recipes/food/views/Four-Layer-Pumpkin-Cake-with-Orange-Cream-Cheese-Frosting-355809 I’ve made it twice—one with the orange cream cheese frosting shown, and once with lemon cream cheese frosting using about 3 pkgs cc, 3 sticks butter, 1-1/2 c powdered sugar and the juice and zest of 4 lemons. This cake is outstanding (and about the sweetness of a Rose cake)—and I even use unbleached AP flour in it. It tortes beautifully, and I put 2/3 c frosting between each layer and used the rest on the top and outside. The first time (orange frosting) was many years ago (my 2nd cake—first was the one below), and it was very, very popular. Last week, with the lemon cc frosting, after about 30 cakes, most of which were Rose cakes—I had three—three—people at work saying it was the best cake I ever made. These people have all had lots of my cakes, and they really like it that they aren’t too sweet (none of them had the caramel cake—‘twas a long time ago).
So, here’s the recipe for the caramel cake:
350 degrees; three 9” layers (based upon qty of flour, you can see these are 3 flattish layers, so you could make two “regular” layers instead if you want)
1 c [2 sticks] butter
1 c [200 g] sugar
1 c [217 g] firmly packed dark brown sugar
1 t vanilla
6 large eggs [180 g white / 120 g yolk]
2-1/2 c AP flour [300 g](I use unbleached for a moister feeling cake)
1 t BP
1 t BS
1/4 t salt
1 c sour cream [1 container, heh heh]
Beat 1 c butter, sugar, and dark brown sugar—medium, until creamy.
Add vanilla then eggs, one at a time, beating well after each (yada yada)
Mix flour-BP-BS-Salt—gradually add to butter mixture, alternating with sour cream, beginning/ending with flour
Bake 15-17 minutes or until a woodon pick inserted comes out clean
1/3 c butter [5 T]
2 c [434 g] firmly packed light brown sugar
2/3 c evaporaed milk [don’t know g here]
Combine all ingredients in a small saucepan.
Cook, sitrring unil sugar is dissolved.
Cook without stirring to 238 degrees.
Tranasfer to a heat-resistant bowl and beat at medium speed for 2-3 minutes, or until it thickens slightly and is easy to spread.
Working quickly, spread caramel mixture on top of 2 cake layers
Refrigerate 15 minutes, or until set
CARAMEL CREAM CHEESE FROSTING
1/2 c [108 g] firmly packed dark brown sugar
1/4 c [58 g] heavy whipping cream
1/2 c + 2T butter [1 stick + 2T]
1 8oz pk crema cheese (sofened)
1/4 t vanilla
5 c powdered sugar, sifted (this is ridiculous—it’s been years, but I doubt I used all this!)
In a small saucepan, combine brown sugar, crea & 2T butter over medium heat
Cook 3-4 m inutes, stirring constantly, until sugar is dissolved
Cool c ompletely
In a large bowl, beat cc and remaining 1/2 c butter at medium speed until smooth
Add brown sugar mixture and vanilla, beating to combine well
Gradually beat in powdered sugar until smooth
Frost the top of one caramel-topped layer.
Put another caramel-topped layer on it. Frost it.
Frost the sides & top.