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Thursday, January 21, 2010

Sweet Caramel Cake


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When it comes to dessert, cake is usually not my first preference. I don't know why, but I'm just not a big "cake" person. I like it and I'll eat it, but I'd rather have ice cream or cheesecake! But when I came across this recipe in one of my Taste of the South magazines, I knew that someday I would have a craving for cake, particularly this cake!

For someone who doesn't eat a lot of cake, this is definitely one of those recipes to help them fall in love! OH MY! This was one of the most luscious, sweet-tasting, creamy and moist cakes I have ever sunk my teeth into! Talk about mmm...mmmm....mmmm. It's just an ordinary cake with holes filled with creamy caramel-ly goodness! And on top: a vanilla-flavored cream cheese frosting with what else? Caramel drizzled all over. Need I say more?

Sweet Caramel Cake

Ingredients - Caramel Cake
2 cups Flour
2 Tsp. Baking Powder
1/2 Tsp. Salt
1/2 cup Unsalted Butter, softened
1/2 cup Sugar
1/2 cup Brown Sugar, packed
3 eggs
2 Tsp. Vanilla Extract
3/4 cup Half-and-Half
2- 12.5oz jars Caramel Topping

Ingredients - Cream Cheese Frosting
8oz. pkg. Cream Cheese, softened
1/2 Tsp. Vanilla Extract
1 1/2 cups Powdered Sugar

Directions - Caramel Cake
Preheat oven to 350 degrees. Lightly spray a 13x9" cake pan with baking spray and dust with flour; set aside.

In a medium bowl, whisk together the flour, baking powder and salt; set aside.

In a large bowl, beat together butter and sugar at a high speed until light and fluffy (approximately 5 minutes). Add in the eggs one at a time, beating well after each addition. Add in vanilla, stirring to combine.

With mixer set at low speed, add in flour mixture in 3 batches, alternating with half-and-half, beating until smooth. Spread batter in prepared pan and bake for 25-30 minutes (or until toothpick inserted in center comes out clean).

Remove from oven and with a wooden spoon handle, poke holes throughout the warm cake. Pour 1 jar of the prepared caramel topping over the cake, allowing it to "fall" into the holes. Let the cake sit at room temperature, uncovered, for approximately 2 hours or until cake is cool and caramel is absorbed.

Directions - Cream Cheese Frosting
In a large bowl, combine cream cheese and frosting. Beat at med-high speed until creamy (approximately 2 minutes). Add in powdered sugar, beating until smooth.

Spread over cooled cake and drizzle remaining jar of caramel on top. Drag a butter knife through caramel topping to create desired design. Store tightly covered in the refrigerator for up to 5 days.

Yields: 12 servings
Source: Adapted from Taste of the South

1 comments:

I Like To Cook 222 on January 25, 2010 at 5:45 PM said...

This looks great! I can't wait to try it!

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