Southern-Style Caramel Cake



2 1/2 cups of sugar
1 1/2 cups vegetable shortening
1 1/2 cup whole milk
6 large eggs
1 1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1 cup of brown sugar
1 cup of sugar
1/2 cup (1 stick) unsalted butter
1 can (14 oz) condensed milk
1 teaspoon of vanilla extract
1/4 teaspoon sea salt

Preheat the oven to 350 ° F and lightly grease 2 round cake pans, depending on the desired thickness of the cake.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl or mixer, beat sugar and shortening together for 2 to 3 minutes or until smooth and fluffy.
Stir in the eggs and vanilla extract until incorporated, then stir in the milk and dry ingredients, being careful not to over mix.
Pour the cakes into greased baking rings and place in the oven.
Bake for 30 minutes or until a toothpick inserted in center comes out clean. Remove from oven and let cool completely.
Combine brown sugar, sugar, butter and condensed milk in a large saucepan over medium-high heat, stirring continuously until thickened.
Bring to a boil, then lower the heat and stir in the extra vanilla and sea salt. Cook 5 to 7 minutes or until thickened. Cool slightly until hot and thickened, then assemble the bottom layer of the cake and pour 2 / 3-3 / 4 cup of frosting over it.
Top with a second layer of cake and pour frosting over top of cake, letting it cover sides. (If using three layers, divide the frosting appropriately.)
Slice, serve and enjoy.
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