Double Caramel Cake
Double Caramel Cake is an moderately easy dinner. Made with 1 c. firmly packed c & h brown sugar, 1/2 c. shortening, 2 eggs, separated, 1 1/2 c. cake flour or 1 1/4 c. plus 1 tbsp. all-purpose flour and 1 3/4 tsp. baking powder, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°.
Grease and flour 2 (8-inch) cake pans. Cream sugar and shortening until light and fluffy.
Stir in egg yolks, one at a time, beating well after each addition.
Combine flour, baking powder and soda.
Mix milk and vanilla.
Add only dry ingredients and milk alternately to creamed mixture, beating gently after each addition.
Combine beaten egg whites with salt and cream of tartar until stiff, but not dry.
Fold into flour mixture. Spread batter in pans.
Bake 25 minutes or until cake tester inserted in centers comes out clean.
Frost with Caramel Frosting and garnish with Chocolate Curls.
Serves 6 to 8.
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