Caramel Cake I So Tasty

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Caramel Cake I

"If you need a cake that tastes like caramel, do this cake recipe with a caramel icing."

Ingredients :

1 three/4 cups all-cause flour
1 cup packed brown sugar
half cup butter, softened
2 eggs
half cup milk
half of teaspoon salt
1 3/4 teaspoons baking powder
1 teaspoon vanilla extract
2 cups packed brown sugar
1 cup heavy whipping cream
3 tablespoons butter
1 teaspoon vanilla extract
1/4 cup chopped pecans

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 ranges F (one hundred seventy five tiers C). Grease one 9x13 inch baking pan.
Sift the flour before measuring then resift with the 1 cup of the packed brown sugar.
Add the butter or margarine, eggs, milk, salt, baking powder and 1 teaspoon of the vanilla to the flour combination and beat on medium excessive velocity of an electric powered mixer for 2 to three mins. (Use the whisk attachment for first-rate effects.) Spread batter into the organized pan.
Bake at 350 levels F (175 stages C) for half-hour or until a cake tester comes out easy. Remove cake from oven and area on a wire rack for 10 minutes then remove pan and region cake on a serving dish. Once cake is cooled absolutely frost with Caramel Icing.
To Make Caramel Icing: In a saucepan over medium heat stir the two last cups of brown sugar, and the cream until the sugar is dissolved. Cover and cook dinner for 3 minutes. Uncover and cook with out stirring till a candy thermometer reads 238 to 240 degrees F (113 to a hundred and fifteen levels C). Stir in the ultimate butter with a timber spoon. Remove the icing from the heat and let cool to 110 stages F (fifty five ranges C). Add the closing 1 teaspoon vanilla. Beat the icing until it's far thick and creamy. If it will become heavy, skinny it out with cream till the right consistency seems. Spread over the pinnacle of the cooled cake and pinnacle with chopped pecans.

Notes :

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