Yummycaramelcakebars 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:

• 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:

• Set oven to 350 degrees.
• Grease a 13x9-in baking pan.
• Mix 1/2 of the cake mix with 1 egg, melted butter, and 1/3 cup of evaporated milk.
• Spread into bottom of prepared baking dish.
• Bake for 6 minutes.
• Remove from oven, and sprinkle chocolate chips and nuts over top.
• Melt the caramels with remaining 1/3 cup evaporated milk; drizzle over chips and nuts.
• Crumble and pat the remaining dry cake mix over the top.
• Bake for another 20 minutes.
• Cool, cut into bars.

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 12-18 minutes. Cool on a wire rack. , For frosting, place milk and extract in a large bowl. Sprinkle with a third of the pudding mix; let stand for 1 minute. Whisk pudding into milk. Repeat twice with remaining pudding mix. Whisk pudding 2 minutes longer. Let stand for 15 minutes. Fold in whipped topping. Frost cake. If desired, garnish with chocolate curls.

Steps:

• Place a rack in center of oven and preheat to 350F.
• Generously grease two 9-inch round cake pans.
• Dust with powdered cake mix.
• Shake excess into mixing bowl.
• Set the pans aside.
• Blend cake mix, mandarin oranges with juice, melted butter, oil, and eggs in a large mixing bowl with electric mixer on low speed for 1 minute.
• Scrape down sides of bowl.
• Beat at medium speed 2 to 3 minutes longer.
• Divide the batter between the two pans and place pans in oven side by side.
• Bake until golden brown and top springs back when lightly pressed with your finger- 24 to 27 minutes.
• Remove racks from oven and cool on wire rack for 10 minutes.
• Run a dinner knife around the edge and invert each cake onto a rack, then invert them again onto a plate so they are right side up.
• While they are still warm, poke hole in the top of each layer with a wooden skewer.
• Pour the pineapple juice over the layers so that the cake soaks up all the juice.
• Let the layers cool for 30 minutes.
• Meanwhile, prepare the frosting.
• Put all frosting ingredients in a large mixing bowl.
• Stir until well combined and pudding is dissolved.
• Place one cake layer, right side up, onto a serving platter.
• Spread the top with frosting.
• Place second layer, right side up, on top of the first.
• Frost the top and sides of the cake.
• Store this cake, lightly covered in wax paper, in refrigerator, up to one week.