Rose's Famous Caramel Cake

Posted By: Marty

Rose's Famous Caramel Cake - 12/27/15 11:20 AM

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16 tbsp. unsalted butter, softened
3 cups cake flour
1 tbsp. baking powder
tsp. salt
6 cups sugar
2 tsp. vanilla extract
4 eggs
1 cups milk
16 tbsp. salted butter
2 12-oz. cans evaporated milk


1. Heat oven to 350. Making sure all ingredients are at room temperature, grease two 9" round cake pans with 1 tbsp. unsalted butter; dust with 1 tbsp. flour, tap out excess, and set aside. Sift flour, baking powder, and salt together; set aside. Beat remaining unsalted butter and 2 cups sugar in a bowl with an electric mixer until fluffy. Add vanilla and eggs one at a time, beating after each addition. Add flour mixture and milk alternately in 3 batches, beating smooth after each addition. Divide batter between pans. Bake until golden, 3035 minutes. Let cool on a rack for 10 minutes; remove cakes; let cool completely. Slice tops off cakes to level them.

2. To make icing, cook remaining sugar and salted butter in a pot over high heat, stirring constantly, until light brown, 78 minutes. Carefully stir in evaporated milk; reduce heat to medium-low; cook, stirring constantly, until smooth, 810 minutes. Cook, stirring occasionally, until icing registers 240 on a candy thermometer, about 1 hours. Remove from heat; beat with a wooden spoon until thick, glossy, and spreadable, 2025 minutes. (A dollop dropped on a plate should ooze only slightly.) Ice bottom layer of cake; top with second layer and ice the outside. Chill cake until set.
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