Caramel Cake with Caramel Nut Frosting

Yield: 3 layer 8 inch cake

Ingredients

Cake

• 1/2 cup butter
• 1 1/4 cups granulated sugar
• 4 eggs
• 2 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract

Frosting

• 3 cups granulated sugar
• 1 (12 fluid ounce) can evaporated milk
• 1 pinch salt
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts

Instructions

1. Heat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans.

Cake

1. Sift flour, baking powder and 1/2 teaspoon salt together and set aside.
2. Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each.
3. Add flour mixture alternately with milk.
4. Add 1 teaspoon vanilla extract and beat until smooth.
5. Divide batter into three 8 inch pans.
6. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a wooden pick inserted into cake comes out clean.

CAramel Nut Frosting

1. In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking.
2. Remove from heat and cool for 5 minutes.
3. Add 1/2 cup butter, 1 teaspoon vanilla extract and nuts.
4. Beat until spreading consistency.

Attribution

Posted by Marla at Recipe Goldmine 12/19/2001, 9:29 am.