CARAMEL CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
- Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
- Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
- Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
- Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
- Spread icing onto the cooled cake layers. Stack layers; ice top and sides.
Nutrition Facts : Calories 1019.4 calories, Carbohydrate 154.5 g, Cholesterol 185.8 mg, Fat 42.7 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 26.1 g, Sodium 455.4 mg, Sugar 125.7 g
CARAMEL MUD CAKE
This is dedicated to Jubes - Jubes has been so lovely to me on Zaar and has always been so helpful, so I wanted to find a recipe for a delicious cake and dedicate it to her. This is it!
Provided by Perfect Pixie
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to moderately slow and grease a deep 23cm round cake pan; line base and sides with baking paper.
- Combine butter, chocolate, sugar, golden syrup and milk in a saucepan over low heat, without boiling, until smooth.
- Transfer to large bowl to cool for 15 minutes.
- Fold in sifted flours then add eggs 1 at a time.
- Pour into pan and bake for about 1 1/2 hours (check carefully as I did mine in an aga and it only took 50 minutes).
- Stand cake in pan 30 minutes and then turn onto wire rack to cool.
- Spread top and side with white chocolate ganache.
- White chocolate ganache:.
- Bring cream to boil in small saucepan, pour over chocolate in small bowl stirring until chocolate melts - refrigerate, stirring occasionally about 30 minutes or until spreadable.
Nutrition Facts : Calories 528, Fat 28.2, SaturatedFat 17.1, Cholesterol 82.9, Sodium 227.1, Carbohydrate 64.5, Fiber 0.6, Sugar 42.5, Protein 6.5
CARAMEL MUD CAKE CUPCAKES
These are wonderful rich cupcakes with a delightful caramel flavour. I couldn't believe how easy they were to make and how well they turned out. These do not need any frosting or extra flavours, just a light dusting of icing sugar. (Note that this recipe is from the Women's Weekly 'Cupcakes' book so the cups are Australian measuring cups)
Provided by joanna_giselle
Categories Dessert
Time 45m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 170°C and line a 12-hole muffin pan with paper liners.
- Combine butter, milk chocolate, brown sugar, golden syrup or honey and milk in a small saucepan.
- Stir over low heat until everything has melted and is smooth.
- Transfer mixture to a medium bowl and allow to cool for 15 minutes.
- Sift flours together and then whisk them into the cooled mixture, finally adding the egg.
- Divide the mixture into the 12 muffin cases, they will be 3/4 full.
- Bake for 30 minutes or until a light golden brown colour and check with a skewer.
- Cool on wire rack and dust with icing sugar.
- Note: I have also added 1/2 cup of dark chocolate chips to the mixture before baking which was lovely. However you must be careful not to add them too soon as the mixture can be too warm and they will melt instead of keeping their shape.
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