Sanders Caramel Cake Recipes

SANDERS CARAMEL CAKE!

Steps:

• Preheat oven to 350°F with rack in middle.
• Start with the icing: place the caramels and water in a double boiler. Heat and stir until smooth and creamy. Cool.
• Place butter in a mixing bowl, add sugar and mix at a low speed to a smooth paste. Mix at a medium speed while adding the caramel mixture. Set aside.
• Make the cake: butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment.
• Sift together flour, baking powder, baking soda, and salt.
• Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.
• Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

SANDERS' CHOCOLATE BUMPY CAKE

Steps:

• For Cake: In large bowl, combine coffee and cocoa; beat on medium speed for 30 seconds.
• Add oil; beat for 30 seconds; add buttermilk; beat for 30 seconds; add baking soda; beat for 30 seconds; add salt; beat for 30 seconds; add vanilla; beat for 30 seconds; add eggs; beat for 30 seconds; add sugar; beat for 30 seconds.
• Add flour; beat for 5 minutes.
• Batter will be very bubbly.
• Pour batter into greased (9x13 inch) pan and bake at 375ºF for 35-40 minutes.
• For SANDERS' BUTTERCREAM ICING: Place butter in mixing bowl, add 2 cups powdered sugar; mix at low speed to obtain smooth paste.
• Whip at medium speed, adding milk slowly and gradually, until light and fluffy.
• Using a very clean bowl and beater, whip egg whites until stiff while adding the 1/2 cup powdered sugar slowly.
• Mix this meringue slowly into the above mixture.
• Add vanilla and remaining 1/2 cup powdered sugar.
• This last amount of sugar can be doubled if stiffer icing is desired.
• For POURABLE FUDGE FROSTING: Over medium-high heat, combine buttermilk, sugar, corn syrup, salt and half the butter.
• Bring mixture to a boil.
• When mixture reaches the soft-ball stage, remove from heat.
• Add remaining butter, powdered sugar and vanilla.
• This will have a"pouring consistency".
• TO ASSEMBLE CAKE: prepare cake as directed.
• When cake is cooled, place cake in freezer for at least 30 minutes.
• Prepare buttercream icing, then shape into (1 inch) rolls, placing on frozen cake, 1 inch apart across the top of the cake.
• Return to the freezer for at least an additional 15 minutes.
• Apply cooled fudge frosting to top of cake, covering buttercream rolls completely.
• Return to freezer for several minutes or more to set frosting.

CARAMEL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
• Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
• Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
• Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
• Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
• Spread icing onto the cooled cake layers. Stack layers; ice top and sides.