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This is a classic southern caramel cake. No imitations or substitutions accepted. This is the real deal.
For the cake:
Preheat oven to 350 F.
Sift cake flour, baking powder and salt into a medium sized bowl.
In a large mixing bowl, cream butter and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes. Turn mixer to medium speed and mix in eggs one at a time until well incorporated. Add in vanilla extract and mix. With mixer on low speed, alternate adding in flour mixture and sour cream, ending with flour mixture until mixed through. Do not over mix.
Spray three 9 inch round cake pans with baking spray or grease and flour them. Pour batter into individual cake pans making sure each is the same size.
Bake in preheated oven for 23-30 minutes or until fully baked. Remove cake pans from oven and cool on cooling racks for 10 minutes. Remove cakes from pans and wait until completely cooled to ice.
For the caramel icing:
Add butter, evaporated milk, and sugar to a saucepan over medium heat. Heat until everything has melted together. Leave over low heat for about 2 hours until thickened and caramel has darkened to a beautiful golden brown. Be careful to watch it, adjusting heat temperature to not let it burn. Remove from heat and add in vanilla extract. Cool for about 15-20 minutes before icing the cake.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!