Caramel Cake

Caramel Cake

Caramel Cake

Ingredients

Flour 1 ¾ cups
Brown sugar 1 cup
Butter, softened ½ cup
Eggs 2
Milk ½ cup
Salt ½ tsp
Baking powder 1 ¾ tsp
Vanilla essence 1 tsp

Ingredients for Icing

Brown sugar 2 cups
Cream 1 cup
Butter 3 tbsp
Vanilla essence 1 tsp
Walnuts, to garnish ¼ cup

Method

Mix sifted flour with 1 cup of the packed brown sugar. Add in the butter, eggs, milk, salt, baking powder and 1 teaspoon of the vanilla and beat. Spread batter into the prepared pan. Bake at 175 degrees C for 30 minutes or until a skewer comes out clean. Once cake is cooled completely frost with Caramel Icing.

To Make Caramel Icing: 

In a saucepan over medium heat stir the 2 remaining cups of brown sugar, and the cream until the sugar is dissolved. Cover and cook for 3 minutes. Uncover and cook without stirring till a candy thermometer reads 115 degrees C. Stir in the remaining butter with a wooden spoon. Remove the icing from the heat and let cool to 55 degrees C. Add the remaining 1 teaspoon vanilla. Beat the icing until it is thick and creamy. If it becomes heavy, thin it out with cream until the right consistency appears. Spread over the top of the cooled cake and top with chopped walnuts.