Quick Caramel Cake: Cooking with Pastor King
1 cup unsalted butter, room temperature 2 sticks
⅓ cup vegetable oil
2 ½ cups granulated sugar
6 large eggs room temperature
2 large egg yolks room temperature
1 tablespoon pure vanilla extract
3 cups flour, sifted
1 teaspoon baking powder
½ teaspoon salt
1 cup sour cream
BAKER'S SECRET: If you don't want to go to all the trouble and expense of this cake recipe, get a yellow cake mix,
1.Add 1/2 c. sugar and 1 cup all-purpose flour to the dry cake mix
2. substitute buttermilk for the water, add an extra egg, use butter instead of oil.
3. Mix all the ingredients together and bake per Instructions.
Preheat oven to 350 degrees.
In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.
Add in vanilla extract and mix.
Sift flour, baking powder and salt into a medium sized bowl.
Mix the wet ingredients into the dry ingredients about 1/3 at a time, then add sour cream last and mix until moist. Do no overmix. Pour batter into greased and floured baking pans. Rectangular pan or round layer pans. Bake for about 30 mins
THE CARAMEL ICING
½ c. butter
1 c. brown sugar ,,(i prefer dark brown)
¼ c. Evaporated milk (use regular milk or cream if that's all you have handy)
2 c. sifted powdered sugar
Melt butter and brown sugar together on low heat. Bring to boil and boil 2 minutes, stirring constantly.
Add milk and heat just until boiling again. Remove from heat and cool slightly.
Mix in powdered sugar, using a whisk or hand mixer
The mixture will thicken as it cools (but if you decide to add extra powdered sugar, be sure you've also added extra butter so the final result is smooth)