1-2-3-4 CAKE WITH CARAMEL ICING
This really a scrumptious cake, though it is true, as some reviewers have noted, that the frosting just barely covers all three layers. You could double the recipe, as some people have done, or you could make a batch and a half. Your call. To make a batch and a half, the measurements would then be: 3/4 cup butter; 1-1/2 cups dark brown sugar; 1/4 + 2 tablespoons milk; and 3 cups of confectioner's sugar. Hopefully, this will give you enough frosting without having too much left over in your bowl, which, if you're anything like me, you will then be forced to eat at least *some* of, so as not to have to wash it all down the sink. ; )
Provided by MSnow
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease three 9-inch-round cake pans.
- Line bottoms with waxed paper. Grease paper, and flour insides of pans.
- Combine flour and baking powder in bowl.
- Beat butter and sugar in another bowl at medium speed until smooth. Add eggs, beating until smooth.
- At low speed, alternately beat in four mixture and milk.
- Beat in vanilla.
- Scrape into prepared pans, dividing evenly.
- Bake in 350-degree oven 20 to 25 minutes or until wooden pick comes out clean. Cool in pans on wire racks 10 minutes.
- Remove cakes from pans and cool completely on racks.
- Meanwhile, prepare icing. *NOTE: The recipe states that "although the amount of icing seems small, it is enough to frost the cake. If you wish, the recipe may be doubled." I've found this to be true, but I recommend that you either double it or make a batch & a half, which is what I do.
- Melt butter in saucepan over low heat. Add brown sugar and milk Bring to boiling, stirring to dissolve sugar.
- Remove from heat. Cool.
- Beat confectioners' sugar into milk mixture until smooth.
- Frost and stack cake layers on cake plate, spreading 1/3 cup icing between each layer. Frost top and sides of cake with remaining icing.
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Rao Yousaf
[email protected]This cake was a disaster! It was dry and crumbly, and the caramel icing was too runny.
Amy Wilson
[email protected]I followed the recipe exactly and the cake turned out dry. I'm not sure what went wrong.
Ewa Shulammite
[email protected]This cake was a bit too sweet for my taste, but it was still good.
Augestina Ntiamoah
[email protected]This cake was absolutely delicious! I will definitely be making it again.
Ireem Rani
[email protected]I made this cake for my friend's baby shower and it was a huge hit! Everyone loved it.
Filzan Abdulahi Abdile
[email protected]This cake is a keeper! It's so moist and flavorful, and the caramel icing is the perfect finishing touch.
AQOON MAAL
[email protected]I'm not much of a baker, but this cake was so easy to make and it turned out perfect. Thank you for the recipe!
Muhammed shahid
[email protected]This was the best cake I've ever had! The caramel icing was amazing.
Seplu Seplu
[email protected]This cake was easy to make and turned out great! I would definitely make it again.
Jafar Jikamshi
[email protected]I made this cake for my birthday party and it was a huge success! Everyone loved it.
BD71 BOY gamar
[email protected]This cake was delicious! The cake itself was moist and fluffy, and the caramel icing was rich and creamy. I would definitely recommend this recipe.
Donnella Weston
[email protected]I've made this cake several times and it always turns out great. It's so moist and flavorful, and the caramel icing is to die for.
Marie Prowse
[email protected]This cake was a hit! It was so easy to make and the caramel icing was the perfect finishing touch. I will definitely be making this again.