Caramel Cake II

Caramel Cake II

12 Reviews 3 Pics
GINGER P
Recipe by  GINGER P

“This was in my mother's recipe file from the 1940's.”

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Ingredients

Adjust Servings

Original recipe yields 2 layer 9 inch cake

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line two 9 inch pans with parchment paper. Sift flour, baking powder, and salt together 3 times. Set aside.
  2. Make caramel syrup. In a heavy skillet, heat 1/2 cup of the sugar, stirring constantly as sugar melts. Continue to cook and stir until melted sugar becomes dark brown. remove from heat. Add hot water very slowly and stir until dissolved. Set aside to cool.
  3. In a large bowl, cream butter with remaining 1 1/4 cups sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each. Add vanilla and 3 tablespoons of the caramel syrup. Add flour mixture and milk alternately and beat until smooth.
  4. Pour batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.

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Reviews (12)

Rate This Recipe
Juanita Peek
64

Juanita Peek

This is a great cake IF the directions are followed exactly. First reviewer must not know how caramel syrup is made by "caramelizing" the sugar. Make this wonderful cake and you will enjoy a very special treat.

LFILLI
31

LFILLI

Where's the caramel? The recipe states to add sugar and water in a pan and cook it but doesn't say how much caramel....

the allrecipes staff
20

the allrecipes staff

Recipe Editor's Note: We have corrected this recipe, and changed the shortening called for in the direction to butter as listed in the ingredients. We are sorry for any confusion the mistake in editing caused.

More Reviews

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 185 cal
  • 9%
  • Fat
  • 6.7 g
  • 10%
  • Carbs
  • 29.1 g
  • 9%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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Warm Flourless Chocolate Cake with Caramel Sauce

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