LIZZIE'S OLD FASHIONED COCOA CAKE WITH CARAMEL ICING
Provided by Trisha Yearwood
Categories dessert
Time 1h20m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Grease and lightly flour two 9-inch cake pans
- For the cake: Sift together the flour, cocoa, baking soda, baking powder and salt and set aside. With an electric mixer, cream the butter and sugar until fluffy, about 5 minutes. Add the eggs and vanilla and beat on high speed for 3 minutes. Add the flour mixture in stages with 1 1/3 cups water, beginning and ending with the flour.
- Divide the batter evenly between the pans and bake for 30 to 35 minutes. Turn the layers out onto racks that have been sprayed with cooking spray.
- For the caramel icing: Mix 3 cups of the sugar and the milk in a heavy 3-quart saucepan. Bring slowly to a boil and keep it hot. Caramelize the remaining cup of sugar in an iron skillet. Do this by cooking over medium-high heat and stirring and scraping the pan with a flat-edged spatula as the sugar melts. Continue to cook until the syrup turns to medium or dark brown in color. This occurs at about 320 degrees F to 350 degrees F on a candy thermometer. Do not scorch the syrup. Stream the syrup into the boiling sugar and milk mixture and cook to the soft ball stage, about 238 degrees F. Add the butter, vanilla extract and baking soda.
- Pour the hot mixture into the bowl of an electric mixer and beat as it cools until the icing is creamy, 15 to 20 minutes. Watch the icing because it will go from runny to too thick very quickly. Spread on the cake layers while the icing is still warm. If it becomes too stiff, add a few drops of hot water.
AUNT PITTYPAT'S CARAMEL ICING
Use this icing to cover Peachtree Street Gingerbread Cake(Recipe #459977)! This recipe comes from the "Gone With The Wind Cook Book - Famous Southern Cooking Recipes". There is a note in the foreward which I love: "Gone With The Wind told of a style of living. as well as a romantic drama, A way of living, playing, and eating that thrilled us all."
Provided by Sara 76
Categories Dessert
Time 40m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Combine sugars and milk and bring to the boil, stirring gently.
- Boil without stirring, until a little mixture forms a very soft ball when dropped in cold water.
- Add butter, remove from heat and cool until lukewarm.
- Beat at medium speed until thick, creamy, and of a consistency to spread.
- If necessary, place over hot water to keep soft while spreading, or beat in a little milk.
- This will fill and frost a 2-layer 9 inch cake.
CARAMEL ICING
Make and share this Caramel Icing recipe from Food.com.
Provided by L DJ3309
Categories Dessert
Time 7m
Yield 4 1/2 cups
Number Of Ingredients 7
Steps:
- Mix first 4 ingredients in medium sauce pan, bring to boil cook stirring for 2 minutes.
- Remove from heat, stir in marshmallows.
- Beat in powdered sugar and vanilla.
AUNT PITTYPAT'S HOMEMADE PEACH ICE CREAM
Number Of Ingredients 6
Steps:
- Mix sugar and flour. Add eggs and half-and-half. Cook in double boiler, stirring constantly, until mixture steams. Remove from heat. Add evaporated milk. Pour into ice cream freezer. When mixture reaches mushy consistency, add peaches. Continue freezing until firm. To serve, place scoops of ice cream in large bowl. Let guests help themselves.
Nutrition Facts : Nutritional Facts Serves
CARAMEL ICING
This yummy frosting appeared in our daily newspaper and souned so easy and delicious I had to keep the recipe. You can use this frosting to frost both chocolater and sugar cookies. Or try it on a devil's food cake -- or brownies. You'll think of other possibilities, too, for using this luscious, indulgent, good-to-the-last drizzle delight!
Provided by Lorraine of AZ
Categories Dessert
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- In a small pot on low heat, cook brown sugar, cream, and butter until sugar is dissolved, about 3 minutes. Transfer to a mixing bowl.
- Add vanilla, salt and powdered sugar. Blend on low speed with an electric mixer, until all ingredients are incorporated.
- Then blend on high speed for about 3-4 minutes or until icing becomes light, fluffy and slightly thickened (it will also be lighted in color.) The more you blend, the lighter and thicker the icing becomes.
- Spread over cookies, cake or cupcakes. Makes enough icing for one 9- x 13-inch sheet cake.
Nutrition Facts : Calories 236.3, Fat 6.5, SaturatedFat 4.1, Cholesterol 18.8, Sodium 78.3, Carbohydrate 45.8, Sugar 44.9, Protein 0.2
CARAMEL ICING
Make and share this Caramel Icing recipe from Food.com.
Provided by Darlene Summers
Categories Dessert
Time 10m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine butter and brown sugar in a saucepan.
- Cook over low heat, stirring until sugar dissolves.
- Add remaining ingredients; beat until well mixed.
- Ice cookies and cakes with this recipe.
CARAMEL CAKE WITH CARAMEL NUT FROSTING
This recipe makes a three-layer cake with a caramel and nut frosting.
Provided by Pat Dukes
Categories Desserts Cakes Yellow Cake Recipes
Yield 30
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside.
- Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla and beat until smooth.
- Divide batter into three 8 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.
- Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon vanilla and nuts. Beat until spreading consistency.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 40 g, Cholesterol 45.4 mg, Fat 10.6 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 5 g, Sodium 146.4 mg, Sugar 30.2 g
CARAMEL ICING
Make and share this Caramel Icing recipe from Food.com.
Provided by Queen Dragon Mom
Categories Dessert
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cook together all ingredients except vanilla until mixture forms soft ball when dropped into cold water.
- Add vanilla and stir until desired consistency to spread.
Nutrition Facts : Calories 3425.8, Fat 74.1, SaturatedFat 46.2, Cholesterol 265.3, Sodium 315.2, Carbohydrate 712.6, Sugar 650.7, Protein 5.2
NANA'S CARAMEL ICING
My great-grandma's favorite chocolate-cake icing. This recipe may take a couple times to perfect but it almost never turns out bad! This icing goes best with chocolate cake!
Provided by Sunshine
Categories Desserts Frostings and Icings
Time 16m
Yield 18
Number Of Ingredients 4
Steps:
- Combine brown sugar, butter, and milk in a saucepan over medium heat. Bring to a boil; cook for 1 minute and remove caramel mixture from heat.
- Blend confectioners' sugar into the caramel mixture using an electric mixer until you reach a spreadable consistency.
Nutrition Facts : Calories 190.2 calories, Carbohydrate 36.9 g, Cholesterol 13.8 mg, Fat 5.2 g, Protein 0.2 g, SaturatedFat 3.3 g, Sodium 41.4 mg, Sugar 36.4 g
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