Carla Halls Caramel Cake Recipes

CARLA HALL'S PUMPKIN CHOCOLATE CAKE RECIPE

Steps:

• steps ingredients per step instructions. 2 cups sugar 1 cup vegetable oil 4 large eggs For the Pumpkin Cake: Grease and flour two 9-inch round layer cake pans. 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3 teaspoons pumpkin pie spice 1 teaspoon salt 2 cups pumpkin puree Preheat oven to 350 degrees F. 4 cups powdered sugar 1 teaspoon vanilla extract 1 tablespoon pumpkin spice 2 cups mascarpone 1 cup pumpkin puree (strained of excess liquid) 2 teaspoons salt Combine sugar, vegetable oil, and eggs in a large mixing bowl and mix well. Whisk dry ingredients in a separate bowl. Stir the dry into the wet ingredients until just combined. Fold in the pumpkin puree. Divide batter between the two cake pans. Bake for 35 to 40 minutes. Rotate pans half way through cooking. When a toothpick comes out clean, the cakes are done. Let cool for 5 minutes and then turn cakes out onto cooling racks. For the Mascarpone Filling: While the cakes are cooking make the filling. 3 tablespoons corn syrup 6 ounces heavy cream 12 ounces dark chocolate (chopped into small bits) 1/2 teaspoon vanilla extract Beat the mascarpone and the pumpkin puree until blended, and then add the pumpkin spice, salt and powdered sugar. Mix at a high speed until blended, about 1 minute. Once it's fully combined add the vanilla and beat for another 30 seconds. Once the cakes have cooled completely, cut through each cake horizontally with a serrated knife (there will now be four round of cake to work with). ginger snaps (crushed for garnish) Spread the filling evenly between the layers (3). Once assembled, transfer cake to a cake stand with parchment paper lined around the edges (to keep the cake stand clean). For the Dark Chocolate Ganache: Make the ganache in a small saucepan. Combine the corn syrup and heavy cream and bring to a simmer. Add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract. Pour over the cake. Garnish with crushed ginger snaps.Once the ganache is set, remove the parchment.

YELLOW SHEET CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch cake pan.
• Combine the buttermilk and vanilla in a medium bowl. Combine the flour, the sugar, baking powder, and salt in the bowl of a stand mixer. Beat with the paddle attachment on low speed until well mixed. Add the oil and beat until evenly distributed. With the machine running, add the butter 1 tablespoon at a time and beat until fully incorporated. The mixture will look like coarse sand.
• Add the eggs one at a time, beating well after each addition and scraping the bowl occasionally. While beating, add the buttermilk mixture in a slow, steady stream. Beat just until smooth. Pour the batter into the prepared pan and spread evenly.
• Bake until a tester inserted in the center comes out clean, about 25 minutes.
• Let cool completely in the pan on a wire rack. Pour as much caramel as desired over the cake.
• Set the butter in a large saucepot over medium heat. When it's halfway melted, add the sugar and salt. Cook, stirring with a wooden spoon, until the mixture is dark golden brown. It will look grainy and the fat will separate from the sugar and then come back together.
• Remove from the heat and add the evaporated milk while whisking. Be careful! The caramel will bubble up. Scrape up any sugar that's stuck to the bottom of the pan. Make sure the sugar is completely dissolved.
• Set over low heat and cook, whisking often, until very smooth and creamy, about 1 hour. Remove from the heat and cool completely, stirring occasionally.

APPLE UPSIDE-DOWN CAKES

Steps:

• Preheat oven to 350 degrees F. Grease two large six-cup muffin tins.
• In a microwave safe bowl, combine apples, cinnamon and water and microwave for 3-4 minutes. The apples should be slightly tender. Drain apples and toss with 1 cup Marzetti Old Fashioned Caramel Dip.
• Divide the apples evenly into each cup.
• In a large bowl, combine cake mix, pudding, oil, sour cream and eggs and mix on medium speed until smooth. Spoon the batter evenly over apples.
• Baked 15-18 minutes or until a toothpick inserted into the center of each cake comes out clean.
• Cool 8 minutes. Invert pan. A few apple pieces may need to be put back into place. Allow cakes to cool.
• In a microwave safe container, microwave the remaining Marzetti Old Fashioned Caramel Dip for 10-30 seconds, stirring every 10 seconds. Spoon warm caramel over cakes. Serve with whipped cream or ice cream.