Grandmother Crisp’s Caramel Cake
Caramel Cake for the Southern Ladies
- 5 sticks butter
- 3 cups sugar
- 5 eggs
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/4 cups whole milk
- 1 (16 oz.) box of light brown sugar
- 2/3 cup evaporated milk (canned)
- 2 cups sifted confectioner’s sugar
- 3 teaspoons pure vanilla extract
Preheat your oven to 350 degrees.
Cream 3 sticks butter, 3 cups sugar and the eggs together and beat well.
In a separate bowl, combine 3 cups regular sugar, the flour, 1/4 teaspoon salt and the baking powder. Add the dry ingredients alternately with the whole milk, and then add 1 teaspoon vanilla. Beat in a mixer bowl or with a hand mixer until the batter “ribbons.” Pour batter into three greased and floured 9-inch cake pans.
Bake for about 30 minutes and use a toothpick to check to see if it is done. This cake can also be made in a 9-inch x 13-inch pan, which will need to be baked for about 45 minutes. Cool layers on a cake rack before icing.
Caramel Icing Instructions:
Place 2 sticks butter, brown sugar and 1/4 teaspoon salt in a saucepan. Heat, stirring until the brown sugar is well dissolved. Add evaporated milk and continue stirring until blended. Let bubble (at an easy boil) for approximately 4 minutes. Stir constantly to avoid sticking. Set hot mixture aside to cool for several minutes. Using mixer, add confectioner’s sugar and 2 teaspoons vanilla. You will see it turn lighter and caramelize. When you’ve reached the desired consistency, ice the cake, placing some of the icing between the layers.