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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I found this recipe online. Yet another one that I can't remember where I got from. I re-vamped it and changed a few things around. It came out delicious. It is very sweet and rich though, so a little definitely goes a long way. Ingredients:
'3 1/2 cups of sifted cake flour |
'2 tsp. baking powder |
'1/4 tsp. salt |
'1 3/4 cups granulated sugar |
'1 3/4 cups light brown sugar, divided |
'1 1/4 cups butter, softened & divided |
'6 eggs |
'1 cup milk |
'1 tsp. vanilla extract |
'soft caramel candies (12 pieces or more, cut in pieces) |
for frosting |
'dash of salt |
'8 oz. cream cheese, softened |
'1/2 tsp. vanilla extract |
'1 3/4 cups powdered sugar |
'1 cup caramel syrup (any brand) |
for garnish |
'drizzle mrs. richardson's butterscotch caramel syrup |
Directions:
1. Preheat oven to 350 degrees.
2. Grease 2 (9-inch) round cake pans: line with lightly greased parchment or wax paper.
3. Combine flour, baking powder, and salt in a bowl; set aside. Place 1 3/4 cups gran. sugar, 1/4 cup light brown sugar, & 1 cup butter in a large bowl; beat w/mixer at medium speed 5 minutes or until well blended.
4. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition.
5. Pour into prepared pans; sharply tap pans once on counter to remove air bubble. Cut up soft caramel candies into smaller pieces & stage/place in cake batter.
6. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans & cool completely on wire rack.
7. Place 1 layer on a cake plate. Spread plain caramel syrup over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set. Spread a thin layer of caramel cream cheese frosting over filling.
8. Top with second layer. Frost Cake. Chill 20 Minutes or until frosting sets. You may have to apply frosting a bit at a time and let chill since frosting will become oozey and fall down the sides of the cake.
9. Drizzle MRS. RICHARDSON's Butterscotch Caramel Syrup over top of cake. Then cover & chill 4 hours or overnight.
10. Let stand 10 minutes at room temperature before serving.
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