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Caramel Cake & FaceTime

Caramel Cake & FaceTime

My daughter is about 22 hours away and this is her first Thanksgiving away from all of her family & Friends. We decided we would make from scratch Caramel Cake together while we FaceTime each other. It was not only fun, but even with the distance between us; we were still able to do something together as a family. I think until she gets back home we will do more of this, family is always important and you get it in how you can. It is a little lopsided and it does not look professional but it is mines, next time I will cute the top off each cake. (Did I say that this was my first time making this cake?)

For the Cake:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • ⅓ cup vegetable oil
  • 2½ cups granulated sugar
  • 3 cups sifted cake flour
  • 6 large eggs plus 2 egg yolks, room temperature
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons pure vanilla extract

For Aunt Bev's Caramel Icing:

  • 1½ sticks butter
  • 2 (12 ounce) cans evaporated milk
  • 2 cup granulated sugar
  • 2 teaspoons pure vanilla extract

Instructions

For the Cake:

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
  3. Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.
  4. Add in vanilla extract and mix.
  5. Sift cake flour, baking powder and salt into a medium sized bowl.
  6. With mixer on low speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.
  7. Do not over mix.
  8. Spray three 9 inch round cake pans with baking spray or grease and flour them.
  9. Pour batter into individual cake pans evenly.
  10. Bake in preheated oven for 23-30 minutes or until fully baked (but DON'T OVERBAKE THESE CAKES- CHECK THEM EARILER SO THEY DON'T DRY OUT).
  11. Remove cake pans from oven and cool on cooling racks for 10 minutes.
  12. Remove cakes from pans and wait until completely cooled to ice.

 For the Caramel Icing:

  1. Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
  2. Leave over medium to low heat stirring periodically for about 1½- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown.
  3. Make sure that the caramel turns the color of the photo below before stopping the heat.
  4. It should also thickly coat the back of a spoon to ensure thickness.
  5. Be careful to watch, adjusting heat temperature to not let it burn.
  6. Remove from heat and add in vanilla extract.
  7. Cool for about 15-20 minutes to allow it to thicken before icing the cake.
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