Caramel Cake II Best Dishes

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Caramel Cake II

"This was in my mother's recipe file from the 1940's."

Ingredients :

1 3/4 cups white sugar
1/three cup warm water
3 cups sifted cake flour
three teaspoons baking powder
half of teaspoon salt
3/4 cup butter
three eggs
1 teaspoon vanilla extract
2/three cup milk

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 stages F (one hundred seventy five ranges C). Line two nine inch pans with parchment paper. Sift flour, baking powder, and salt together 3 instances. Set apart.
Make caramel syrup. In a heavy skillet, warmness 1/2 cup of the sugar, stirring constantly as sugar melts. Continue to cook dinner and stir until melted sugar turns into dark brown. Cast off from warmness. Add hot water very slowly and stir until dissolved. Set apart to chill.
In a big bowl, cream butter with remaining 1 1/four cups sugar until mild and fluffy. Add eggs one after the other, beating very well after each. Add vanilla and 3 tablespoons of the caramel syrup. Add flour aggregate and milk alternately and beat till clean.
Pour batter into nine inch pans. Bake at 350 tiers F (175 levels C) for 25 to 30 minutes, or till a toothpick inserted into cake comes out smooth.

Notes :

Reynolds® parchment may be used for simpler cleanup/removal from the pan.

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