Thursday, July 1, 2010

Caramel Layer Cake

Caramel Layer Cake: serves 16 ( 7 points) This one comes from an old Cooking Light Magazine. The caramel icing truly is amazing!

  •            1 c. packed light brown sugar
  •            7 T. light stick butter
  •            ½ c. egg beaters
  •            2 c. cake flour
  •            1 tsp. baking powder
  •            ½ tsp. baking soda
  •            ¼ tsp. salt
  •            1 c. skim milk 

  • 1/2 c. packed dark brown sugar
  • 2 T. light butter
  • 1 tsp. vanilla
  • 1/8 tsp. salt
  • 1 ( 14 oz) can fat-free sweetened condensed milk

Preheat oven to 350.
Coat 2 ( 8 " round) baking pans with cooking spray. Line bottoms of pans with wax paper. Coat wax paper with cooking spray and dust with 1 T. flour.

Place 1 c. brown sugar and 7 T. butter in a large mixing bowl. Beat well. Add egg beaters and beat well.
Combine flour with baking soda, baking powder and salt. Add to sugar mixture, alternately with 1 c. milk, beginning and ending with flour mixture.
Spread evenly into the two prepared pans. Bake 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in the pan on a wire rack. Remove from pans, remove wax paper and cool completely on wire racks.

Tp prepare frosting, combine dark brown sugar and remaining ingredients in a saucepan over medium heat. Bring to a boil. Cook 2 minutes or until mixture is thick, stirring constantly.
Place 1 cake layer on a serving plate. Top with 1/3 c. frosting. Top with second cake layer. Working quickly, spread remaining frosting over top and sides before it begins to set. It will thicken upon cooling.

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