Whipped Cream Caramel Cake
- Ready In:
- 2hrs 10mins
- Ingredients:
- 15
- Serves:
-
12-16
ingredients
-
Cake
- 1 cup unsalted butter, softened
- 1 1⁄2 cups sugar
- 4 large eggs
- 2 1⁄4 cups sifted cake flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup milk
- 1 tablespoon vanilla extract
-
Frosting
- 1 cup unsalted butter
- 2 cups firmly packed dark brown sugar
- 1⁄4 cup plus 2 tbsp. whipping cream
- 2 teaspoons vanilla extract
- 3 3⁄4 cups powdered sugar
- 2 (1 1/2 ounce) chocolate-covered toffee candy bars, coarsely broken
- 1 (4 1/2 ounce) package dark chocolate-covered almonds, halved
directions
- For the cake: Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition.
- Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition. Stir in vanilla. Pour batter into 2 greased and floured 8" round cake pans.
- Bake at 350° for 26 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours. (This step enables you to split layers with ease.).
- For the frosting: Melt butter in a 3-qt. saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in whipping cream and vanilla; bring to a boil. Remove from heat, and let cool 1 hour. Transfer to a mixing bowl.
- Sift powdered sugar into icing. Beat at high speed with an electric mixer until creamy and spreading consistency.
- Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer on a cake plate. Spread with 1/2 cup Whipped Cream Caramel Frosting. Repeat procedure with remaining 3 layers. Frost sides and top of cake with remaining frosting. Decorate cake with broken toffee bars and chocolate-covered almonds. Store in refrigerator.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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