And for church’s staff meeting tomorrow…..
Caramel Cake
Ingredients
For the cake:
1 cup butter, room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1-cup milk
1-teaspoon vanilla extract
1 cup butter, room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1-cup milk
1-teaspoon vanilla extract
For the filling:
1 cup butter
2 cups packed light brown sugar
1/4 cup milk
1 teaspoon vanilla extract
1 cup butter
2 cups packed light brown sugar
1/4 cup milk
1 teaspoon vanilla extract
For the frosting:
1/2 cup butter
1 cup packed dark brown sugar
1/3 cup heavy cream
16 oz confectioners’ sugar
1 teaspoon vanilla extract
1/2 cup butter
1 cup packed dark brown sugar
1/3 cup heavy cream
16 oz confectioners’ sugar
1 teaspoon vanilla extract
DIRECTIONS
For the cake:
Preheat oven to 350. Grease and flour 3 (9-inch) cake pans. Cream butter and sugar about 10 minutes until fluffy. Add eggs 1 at a time, beating well after each addition. Add vanilla and beat until mixed. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Divide batter equally among prepared pans. Bake for 25 minutes or until golden brown.
For the filling:
In a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
Remove cake layers from oven and invert one of the cakes onto plate. Pierce cake layer with a fork over entire surface. Spread 1/3 of filling on cake layer. Repeat the process with the second and third layer.
For the frosting:
Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners’ sugar and vanilla. Beat with a hand-held electric mixer until it reaches a spreading consistency.
