You have to admit that 99% of the recipes I shared
during November were
very quick and easy to prepare.
Not only were they quick and easy,
but they were delicious as well,
as several have written to tell me.
With that in mind,
I am sorry that today's recipe is a
little more labor intensive.
But oh my word.
It is so worth it!
When I went to Seaside this past summer,
I had to try the cakes I had heard about at
The picture immediately above are a few of the cakes from Modica's.
The picture was taken with my phone and I was probably
salivating, so excuse the quality.
Anyway, they had a Caramel cake.
I had eaten, many times, Banana cake with caramel icing,
but this was like a butter cake with caramal icing.
Oh my goodness.
I became obsessed with the cake and would stop and get a piece
and take it with me to the beach.
That piece of delicousness
would be my
breakfast and lunch.
And it was worth it.
So once I got home,
I was determined to find a cake recipe
that was close to the cake in Seaside.
The one I am sharing is the closest thing I can find.
It would be a PERFECT cake to make at
for friends and family.
Try it and you will not regret the time you put into it!CARAMEL CAKE
1/3 cup shortening
1/3 cup butter, room temp
1 1/2 cups sugar
3 large eggs, at room temp
2 1/8 cups sifted all purpose flour
2 1/2 tsp baking powder
1 tsp salt
1 cup milk
2 tsp vanilla extract
1 tsp butter flavoring
1 recipe Easy Caramel Icing
1 recipe filling for between layers
Garnish: pecan halves
Preheat oven to 350°F.
Grease and flour two 9 inch round cake pans or one 9 x 13 inch cake pan. Set aside.
In a large bowl, cream together shortening and butter with an electric mixer at medium speed. Gradually add sugar and beat until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition.
Sift together flour, baking powder and salt.
In a small bowl, combine milk and flavorings.
Add dry ingredients alternately with milk mixture to butter mixture, beginning and ending with dry ingredients, beat well after each addition.
Ladle batter into prepared pans, dividing equally . Bake for approx. 30 min or until a cake tester comes out clean. Let cake layers cool for 10 min. in pans. Invert onto cooling racks and let cool completely. Put the filling in between layers. Frost cake with Easy Caramel Icing, Garnish with pecan halves.
Easy Caramel Icing
1 cup butter
2 cups firmly packed light brown sugar
1/2 cup buttermilk
1 tsp baking soda
2 Tbsp white corn syrup
1 pinch salt
1 tsp vanilla extract
Ina 3 qt saucepan, combine all ingredients. Cook over low heat on stovetop, stirring until ingredients are dissolved. Continue to stir until mixture reaches desired caramel color. For a thick, spreadable icing, cook mixture until it reaches the soft ball stage, 234 to 240. Less cooking time will produce a thinner, pourable icing that will thicken as it cools.
Remove icing from heat and transfer to a mixing bowl to cool until lukewarm. Beat with an electric mixer at high speed until icing is thick and creamy. If icing becomes too thick, thin with a small amount of corn syrup or milk.
1/2 cup sugar
1 tbl. cornstarch
1/2 cup cream or evaporated milk
1/3 cup water
1/3 cup butterscotch chips
2 tbl. butter
1 cup chopped pecans
In a medium saucepan, combine 1/2 cup sugar and cornstarch; stir in cream, 1/3 cup water, 1/3 cup butterscotch chips and 1 egg. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat. Stir in butter, and nuts. Spread between layers.