Caramel Layer Cake Recipe
Servings: 12
Ingredients
- 1 2/3 c. Cake flour, sifted
- 1 1/2 tsp Baking pwdr
- 1/3 c. Butter
- 1 c. Sugar
- 2 x Egg, well beaten
- 1/2 c. Lowfat milk
- 1 tsp Vanilla
- 1 1/2 c. Sugar, brown
- 1/2 c. Sugar, white
- 1 c. Lowfat milk
- 1 Tbsp. Butter
Directions
- Sift flour once, measure, add in baking pwdr, and sift together three times.
- Cream butter thoroughly, add in sugar gradually, and cream together till light and fluffy. Add in Large eggs, then flour, alternately with lowfat milk, a small amount at a time. Beat after each addition till smooth. Add in vanilla. Bake in two greased 8" layer cake pans in a 375 F. oven 25 min. Spread caramel frosting between layers and on top and sides of cake.
- Frosting: Boil brown sugar, granulated sugar, and lowfat milk till syrup forms a soft ball in cool water. Add in butter, and remove from fire. Cold to lukewarm (110 F.); beat till thick and creamy and of the right consistency to spread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 12 servings | |
| Calories 348 | |
| Calories from Fat 64 | 18% |
| Total Fat 7.26g | 9% |
| Saturated Fat 4.29g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 232mg | 10% |
| Potassium 115mg | 3% |
| Total Carbs 68.44g | 18% |
| Dietary Fiber 0.3g | 1% |
| Sugars 53.41g | 36% |
| Protein 3.61g | 6% |
