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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Caramel Burnt Sugar Cake
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Cakesandfrostings - Cake Caramel Burnt Sugar Cake Post by :ancient_one Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3461

Click below to download : Cakesandfrostings - Cake Caramel Burnt Sugar Cake (Format : PDF)

Cakesandfrostings - Cake Caramel Burnt Sugar Cake

1 1/2 cups sugar
1/2 cup boiling water
2 eggs separated
1/2 cups butter, softened
1 tsp vanilla
2 1/4 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1 cup Half and Half

Heat 1/2 cup of the sugar in a heavy 8-inch skillet, stirring constantly, until sugar is melted and golden brown. Remove from heat; stir in boiling water slowly. Cook over low heat, stirring constantly, until sugar lumps are dissolved. Add enough water to syrup, if necessary, to measure 1/2 cup; cool.

Heat oven to 375F. Grease and flour two 9-inch or three 8-inch round layer pans. Beat egg whites in small mixer bowl until foamy. Beat in 1/2 cup of the sugar, 1 Tbsp at a time; continue beating until stiff and glossy. Reserve meringue.

Beat butter, remaining 1/2 cup sugar, the egg yolks, and vanilla 30 seconds on low speed in large mixer bowl, scraping bowl constantly. Beat 5 minutes on high speed, scraping bowl occasionally. Beat in syrup. Beat in flour, baking powder and salt alternately with milk. Fold in reserved meringue. Pour into pans.

Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool 10 minutes; remove from pans. Cool completely on racks Fill layer(s) and frost with Caramel Frosting. Arrange pecan or walnut halves around top edge of cake if desired.

Caramel Frosting:
2 Tbsp butter
2/3 cup packed dark brown sugar
1/8 tsp tsp salt
1/3 to 1/2 cup whipping cream
2 1/3 to 2 1/2 cups powdered sugar
1/2 tsp vanilla

Heat butter in 2-quart saucepan until melted. Stir in brown sugar, salt, and cream. Heat to boiling, stirring constantly. Remove from heat; cool to lukewarm. Stir in enough powdered sugar gradually until of spreading consistency. Stir in vanilla.
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Cakesandfrostings - Cake Caramel Peach Cake Cakesandfrostings - Cake Caramel Peach Cake

Cakesandfrostings - Cake Caramel Peach Cake
1 package Caramel cake mix Filling: 2 tbls orange juice 1 tbls lemon juice 1 (10 1/2 oz) bag mini marshmallows 1/2 cup chopped pecans 1 1/2 cups crushed fresh peeled peaches 2 cups Kraft Cool Whip 1 cup fresh peaches – peeled & sliced Bake cake mix according to directions in 4-8” round pans. Cool completelyPour juices in a 2 quart sauce pan. Bring to a boil. Remove from head and add marshmallows. Turn heat very low and stir constantly until marshmallows are melted and smooth. Remove from heat and cool about 15 minutes. Stir in the crushed peaches and

Cakesandfrostings - Cake Caramel Apple Cake By Kayce Cakesandfrostings - Cake Caramel Apple Cake By Kayce

Cakesandfrostings - Cake Caramel Apple Cake By Kayce
Cake: 3 1/2 cups all-purpose flour 2 teaspoons cinnamon 1 teaspoon ground cloves 1/2 teaspoon allspice 2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 1/2 cups brown sugar 2 cups unsweetened applesauce 1 cup vegetable oil 2 teaspoons vanilla extract Topping: 60 caramel candies 2 tablespoons water 3/4 cup walnuts, toasted and finely chopped Waxed paper 1 large craft stick Heat the oven to 350 degrees F. Grease and flour 2 (1 1/2-quart) oven-safe bowls. Combine the first 6 ingredients in a large bowl mixing bowl. In a separate bowl, beat together the remaining cake ingredients, then add this