| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Infood02 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Cake flour |
| 1 |
c |
Sweet butter |
| 3 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 2 |
c |
Super fine sugar |
| 4 |
lg |
Eggs |
| 1 |
c |
Milk |
| 1 1/2 |
ts |
Vanilla extract |
| 1 |
ts |
Lemon extract |
| 1/2 |
ts |
Almond extract |
| 2 |
c |
Dark brown sugar |
| 1 |
|
Stick butter |
| 3 |
c |
Confectioners sugar; sifted, up to 4 |
| 8 |
tb |
Heavy cream; up to 10 |
INSTRUCTIONS
CARAMEL FROSTING
Preheat gas oven 350 degrees, electric 325 degrees. All ingredients should
be room temperature. Grease and flour 2 (9-inch) round cake pans. Sift
flour, add baking powder and salt. Set aside. On medium speed, cream butter
and sugar, until light and fluffy. (Or 150 strokes by hand.) On medium
speed, (or another 150 strokes) add 1 egg at a time. After 2 eggs add 2
tablespoons flour. Add flour mix alternating with the milk, ending with the
flour. Add extracts. Place cake pan in middle of oven. Pans should not
touch. Baking time approximately 35 minutes.
Yield: 8 to 10 servings
Caramel Frosting:
Blend all ingredients at medium speed until combined and spread over cake
after it has cooled.
Converted by MC_Buster.
Per serving: 4508 Calories (kcal); 165g Total Fat; (32% calories from fat);
60g Protein; 705g Carbohydrate; 1193mg Cholesterol; 5095mg Sodium Food
Exchanges: 17 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit;
30 1/2 Fat; 29 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INH059
Converted by MM_Buster v2.0n.
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