Uzi Caramel Cake
From scumpdidilyumptious 15 years ago
Ingredients
- ~3 1/2 cups of Sifted cake flour shopping list
- ~2 Tsp. baking powder shopping list
- ~1/4 Tsp. salt shopping list
- ~1 3/4 cups granulated sugar shopping list
- ~1 3/4 cups light brown sugar, divided shopping list
- ~1 1/4 cups butter, softened & divided shopping list
- ~6 eggs shopping list
- ~1 cup milk shopping list
- ~1 Tsp. vanilla extract shopping list
- ~Soft caramel candies (12 pieces or more, cut in pieces) shopping list
- For Frosting: shopping list
- ~Dash of salt shopping list
- ~8 oz. cream cheese, softened shopping list
- ~1/2 Tsp. vanilla extract shopping list
- ~1 3/4 cups powdered sugar shopping list
- ~1 cup caramel syrup (any brand) shopping list
- For Garnish: shopping list
- ~Drizzle Mrs. Richardson's butterscotch caramel syrup shopping list
How to make it
- Preheat oven to 350 degrees.
- Grease 2 (9-inch) round cake pans: line with lightly greased parchment or wax paper.
- Combine flour, baking powder, and salt in a bowl; set aside. Place 1 3/4 cups gran. sugar, 1/4 cup light brown sugar, & 1 cup butter in a large bowl; beat w/mixer at medium speed 5 minutes or until well blended.
- Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition.
- Pour into prepared pans; sharply tap pans once on counter to remove air bubble. Cut up soft caramel candies into smaller pieces & stage/place in cake batter.
- Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans & cool completely on wire rack.
- Place 1 layer on a cake plate. Spread plain caramel syrup over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set. Spread a thin layer of caramel cream cheese frosting over filling.
- Top with second layer. Frost Cake. Chill 20 Minutes or until frosting sets. You may have to apply frosting a bit at a time and let chill since frosting will become "oozey" and fall down the sides of the cake.
- Drizzle MRS. RICHARDSON's Butterscotch Caramel Syrup over top of cake. Then cover & chill 4 hours or overnight.
- Let stand 10 minutes at room temperature before serving.
The Rating
Reviewed by 4 people-
sounds wonderful!
midgelet
in Whereabouts loved it
-
great post!!! it looks sooo good... a five in my book...
peetabear
in mid-hudson valley loved it
-
How wonderful love the cream cheese frosting and that caramel sauce on top.
Five forks
Michael
trigger
in loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 8
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "