Simple Cuisine Menu Caramel Cake I

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Caramel Cake I

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

Ingredients :

1 3/four cups all-motive flour
1 cup packed brown sugar
half of cup butter, softened
2 eggs
1/2 cup milk
half 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 stages F (175 ranges 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 mixture and beat on medium high speed of an electric mixer for two to 3 mins. (Use the whisk attachment for first-rate consequences.) Spread batter into the organized pan.
Bake at 350 tiers F (one hundred seventy five degrees C) for half-hour or until a cake tester comes out smooth. Remove cake from oven and location on a twine rack for 10 mins then put off 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 warmth stir the 2 closing cups of brown sugar, and the cream until the sugar is dissolved. Cover and cook for 3 minutes. Uncover and cook with out stirring till a sweet thermometer reads 238 to 240 ranges F (113 to one hundred fifteen stages C). Stir in the closing butter with a timber spoon. Remove the icing from the warmth and permit cool to a hundred and ten stages F (fifty five degrees C). Add the remaining 1 teaspoon vanilla. Beat the icing till it's far thick and creamy. If it becomes heavy, skinny it out with cream till the right consistency seems. Spread over the top of the cooled cake and pinnacle with chopped pecans.

Notes :

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