Morganza Caramel Cake Recipes

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
• Place the cake mix, milk, melted butter, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
• Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack to that the cakes are right side up. Allow them to cool completely, 30 minutes more.
• Meanwhile, prepare the Quick Caramel Frosting.
• Place one cake layer, right side up, on a serving platter. Spread the top with the warm frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes. Work quickly, as the frosting will set. (If the frosting gets too hard to work with, place the pan back over low heat for 1 minute, stirring constantly, to soften it up.) Once the frosting has set, slice and serve.
• Store this cake, covered in plastic wrap or aluminum foil, at room temperature for up to 1 week or freeze, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
• Place the butter and brown sugars in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring the mixture back to a boil, then remove the pan from the heat. Add the confectioners' sugar and vanilla. Beat with a wooden spoon until the frosting is smooth.
• Use immediately (while still warm) to frost the cake of your choice or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.

Steps:

• Melt the white chocolate with the butter in a saucepan over low heat. Add the dulce de leche and stir until incorporated. Remove from the heat and set aside.
• Preheat the oven to 425 degrees F (220 degrees C).
• Using a stand or hand mixer, beat the eggs with the sugar until the mixture is pale and has doubled in volume. Gradually add the white chocolate mixture, and then the flour. Take your time to avoid lumps.
• Divide the batter among 6 ramekins. Bake until the cakes are golden brown and the centers are still soft, about 15 minutes. Sprinkle with sea salt and serve.

Steps:

• Cake:
• Preheat oven to 350 degrees.
• Combine butter, cocoa and water in a saucepan.
• Cook, stirring constantly, over low heat until the mixture is smooth and butter has melted; remove from heat and cool.
• Combine the buttermilk, eggs, baking soda and vanilla; beat on medium speed with a mixer until smooth.
• Combine the butter mixture and buttermilk mixture; beat until well blended.
• Combine the sugar, flour and salt in a bowl; mix well.
• Gradually add the flour mixture to the buttermilk mixture; beat until blended.
• The batter should be thin.
• Spray three 8" round cake pans with cooking spray and line them with wax paper.
• Pour the batter evenly into the pans and bake at 350 degrees for 22-24 minutes or until cake tests for doneness.
• Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.
• To assemble the cake:.
• Spread 1/2 c ganache between the cake layers; spread the remainder on the sides of the cake and chill for 30 minutes.
• Slowly pour the frosting over the center of the cake.
• Spread it to the edges of the cake, allowing some frosting to run down the sides.
• Chocolate Ganache:.
• Microwave the chocolate and cream in a glass bowl for 2-3 minutes, or until the chocolate is melted; whisk until smooth.
• Gradually add the butter, whisking until smooth and melted.
• Cool, whisking often, until spreading consistency, about 15-20 minutes.
• Praline Frosting:.
• Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often.
• Boil 1 min; remove from heat and whisk in powdered sugar and vanilla.
• Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly.
• Pour immediately over the cake.

Steps:

• Make the cake: Preheat oven to 325 degrees. Butter two 8-inch round cake pans. Line with parchment. Butter paper, and flour pans. Beat together butter and sugars with a mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together flour and salt in a bowl. In another bowl, combine sour cream and baking soda. Gradually add flour mixture to butter mixture in 3 additions, alternating with sour cream mixture and starting and ending with flour mixture.
• Divide batter between pans. Bake until golden and a toothpick inserted into centers comes out clean, about 50 minutes. Let cakes cool in pans, about 30 minutes. Invert cakes, remove pans and parchment, and let cool completely on a wire rack.
• Make the filling: In a small saucepan, stir together 2 cups sugar, cream, and butter. Bring to a boil over medium-high heat, stirring constantly. Remove from heat.
• Sprinkle remaining 1/2 cup sugar evenly in a shallow, heavy-bottomed, medium saucepan. Cook, stirring constantly, over medium heat until sugar is melted and light golden brown (sugar will clump).
• Slowly add cream mixture to caramelized sugar, stirring constantly. Cook over medium heat, without stirring, until it reaches 238 degrees (soft-ball stage), about 10 minutes. Remove from heat and transfer to the bowl of an electric mixer. Let stand, without stirring, until temperature drops to 200 degrees, about 20 minutes.
• Fit mixer with whisk attachment and whisk on high speed until thickened, about 6 minutes. Add vanilla and beat to combine. Let cool to room temperature, about 20 minutes. Divide filling into thirds. Working with one-third at a time, roll out on parchment paper into an 8-inch round; set aside. Repeat process with remaining filling.
• Assemble the cake: Trim tops of cakes with a serrated knife to make level, then cut each cake in half horizontally. Place a bottom layer on a cake stand, and top with one round of filling. Repeat process with remaining cake layers and remaining 2 rounds of filling. Spread entire cake top and sides with caramel whipped cream, smoothing top and sides. Refrigerate cake until firm, about 30 minutes. Serve immediately or refrigerate up to 2 days; if refrigerated, let cake come to room temperature before serving.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
• Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
• Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
• Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
• Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
• Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
• Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
• Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
• Spread icing onto the cooled cake layers. Stack layers; ice top and sides.

Steps:

• Preheat oven to 375 degrees. Spray two 8-inch round cake pans with cooking spray, line each with a parchment paper round, and spray again. Set pans aside.
• Beat butter in the bowl of an electric mixer fitted with the paddle attachment. Gradually add 1 cup sugar and continue to beat until mixture is light and fluffy. Beat in syrup.
• In a medium bowl, sift together flour, baking powder, and salt. Mix flour mixture into butter mixture, alternating with milk, beginning and ending with flour mixture.
• Beat eggs until foamy in another bowl of an electric mixer fitted with the whisk attachment. Add remaining 1/4 cup sugar and continue beating until thickened, about 5 minutes. Stir into cake batter until well combined.
• Divide cake batter evenly between prepared pans. Bake until cakes spring back when gently touched in the center, about 25 minutes. If cakes do not spring back, return to oven and continue cooking about 10 minutes more.
• Cool cake in pans for 10 minutes. Invert cakes onto a wire rack and remove parchment paper round. Let cakes cool to room temperature before frosting.
• Place four strips of parchment paper around perimeter of a serving plate or lazy susan. Place the first layer on the cake plate. Spread the top of the first layer with frosting. Top with the remaining layer, bottom-side up. Spread entire cake with frosting; remove parchment paper strips. Serve cake drizzled with any remaining caramel syrup.

Steps:

• Heat oven to 350 degrees F.
• In a heavy saucepan, combine the caramels, sweetened condensed milk and butter.
• Over medium heat, cook and stir until melted and smooth.
• Set aside.
• Heat the oil and chocolate in a large saucepan or microwave in a large microwavable bowl at medium for 2 minutes or until melted.
• Add the water, sugar, eggs, flour, salt, baking soda and vanilla to the chocolate mixture.
• Beat with a fork until smooth and creamy, about 2 minutes.
• Spread half the batter into a greased 13" x 9" cake pan.
• Bake at 350 degrees F for 15 minutes or until the center is set.
• Remove from the oven.
• Spoon the caramel mixture evenly over the cake.
• Spread the remaining batter evenly over the caramel layer.
• Sprinkle with nuts.
• Return to the oven and bake 40 minutes or until the cake springs back when lightly touched.
• Cool completely before cutting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple, and juice. Mix at low speed until well blended.
• Pour batter into prepared pan. Bake in preheated oven until a tester comes out clean, 30 to 35 minutes. Have the topping ready when the cake comes out of the oven.
• To Make Topping: In a saucepan, combine milk, 3/4 cup sugar, and margarine. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat.
• When cake comes out of the oven, pour on the topping and carefully spread on while cake is still hot.