Monday, August 12, 2013

Classic Southern Caramel Cake with Southern Caramel Frosting

Classic Southern Caramel Cake
This cake is sweet and decadent it just melts in your mouth

1 cup butter (2 sticks)
2 cups sugar
4 eggs
3 cups flour, self-rising
1 cup buttermilk
2 teaspoons vanilla
Directions
Preheat oven to 350 degrees. Prepare three 9-inch cake pans by greasing them and

adding optional parchment paper. Beat butter until light and fluffy and then add sugar

and beat for about 5 more minutes. Add eggs, 1 at a time, and mix well after each. Add

flour and buttermilk, alternately, beginning and ending with flour and mix well after

each. Add vanilla and beat well. Divide among pans and bake for 25-30 minutes until

set.

Turn out of pans onto cooling racks and allow to cool completely. Prepare Southern

Caramel Icing as cakes are cooling then frost the cake.

Southern Caramel Frosting

2 cups sugar
1 cup buttermilk
½ cup Crisco
½ cup butter
1 teaspoon baking soda

Mix all ingredients in a 3-4 quart cast iron dutch oven.
Swirl pan to keep ingredients moving in the pan. Cook to softball stage 235º – 245º on

a candy thermometer or when tested in a cup of cold water. Remove from heat and beat

with a wooden spoon until creamy and ready to spread.

No thermometer? Do the cold water test:

Take a some of the caramel and drop it into a bowl or cup of cold water. Give it a few

seconds to cool. Fish around in the bowl or cup of cold water and try to retrieve the

caramel and make a little ball with it.

If you stick your fingers into the bowl, pull out a gooey mess and you can't do

anything but smear the caramel, you need to boil the caramel some more. There is still

too much water in your caramel and the concentration of sugar is too low. The caramel

may even form little threads in the water, but if you cannot get the threads to form

into a ball, you have some more boiling to do.

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