Old Fashioned carmel layer cake

[Mindy]

Has anyone amde the old fashioned carmel layer cake from Dec. 1999? I was thinking of making it for the holidays, but wasn't sure if it was worth it.

[mariposa]

I have made it before. It is a nice, moist layer cake with a sweet caramel icing - almost too sweet for me. I didn't think it was necessarily impressive (i.e. no "WOW" factor), but it was still very good. To me it is more of a standard type cake than a holiday cake, but it depends on what you are looking for.

[nuttymamma]

This sounds like a child-hood favorite that my husband is always talking about. I would love the recipe if you have the time to post.
Thanks.
Cindy

[Mindy]

Here's the recipe:

Old-Fashioned Caramel Layer Cake

Hands down, this is one of the best tasting cakes we've ever created.


Cake:
Cooking spray
1 tablespoon all-purpose flour
1 1/2 cups granulated sugar
1/2 cup butter or stick margarine, softened
2 large eggs
1 large egg white
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups fat-free milk
2 teaspoons vanilla extract

Frosting:
1 cup packed dark brown sugar
1/2 cup evaporated fat-free milk
2 1/2 tablespoons butter or stick margarine
2 teaspoons light-colored corn syrup
Dash of salt
2 cups powdered sugar
2 1/2 teaspoons vanilla extract

Preheat oven to 350°.
To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.

Beat granulated sugar and 1/2 cup butter at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with 1 1/4 cups milk, beginning and ending with flour mixture. Stir in 2 teaspoons vanilla.

Pour batter into prepared pans, and sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pans. Carefully peel off wax paper; cool completely on wire rack.

To prepare frosting, combine brown sugar and next 4 ingredients (brown sugar through salt) in a medium saucepan, and bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until thick (about 5 minutes), stirring occasionally. Remove from heat. Add powdered sugar and 2 1/2 teaspoons vanilla; beat at medium speed of a mixer until smooth and slightly warm. Cool 2 to 3 minutes (frosting will be thin but thickens as it cools).

Place 1 cake layer on a plate; spoon 1/2 cup frosting on to cake layer spreading to cover. Top with remaining cake layer. Frost top and sides of cake. Store cake loosely covered in refrigerator.

Yield: 18 servings (serving size: 1 slice)

CALORIES 307(22% from fat); FAT 7.5g (sat 4.4g,mono 2.2g,poly 0.4g); PROTEIN 3.8g; CHOLESTEROL 43mg; CALCIUM 97mg; SODIUM 251mg; FIBER 0.4g; IRON 1.2mg; CARBOHYDRATE 56.7g
Cooking Light, DECEMBER 1999