From Maya Angelou - Hallelujah! The Welcome Table
1 stick butter
1 1/4 c. sugar
1/4 c. caramel syrup (recipe follows)
2 c. sifted all purpose flour
2 tsp baking powder
1/2 tsp salt
1 c. milk
2 large eggs
Caramel frosting (recipe follows)
Preheat oven to 375 f. Line 2 8" layer cake pans with greased wax paper.
In a large mixing bowl beat butter, and add 1 c. sugar gradually until light and fluffy. Beat in syrup.
In a medium mixing bowl sift flour, baking powder, and salt together. Add sifted ingredients to creamed mixture alternating with milk.
In a separate med. mixing bowl, beat eggs about 3 minutes, until foamy. Add remaining sugar, and beat until there is a fine spongy foam. Stir into cake batter until blended.
Divide batter between cake pans. Bake for about 25 minutes. Remove pans from oven. Gently press center of cake with forefinger. Cake should spring back when finger is removed. If it doesn't return to oven for 10 minutes. Cool in pans for 10 minutes. Turn out onto rack, and remove wax paper. Let cakes cool to room temperature before frosting.
To assemble: Center one cooled cake layer on cake plate. Cover top and sides with generous helping of frosting. Place second layer evenly on frosted layer. Repeat frosting procedure. Make certain that sides are completely frosted. Cool in refrigerator until ready to serve.
1 c. white sugar
1 c. boiling water
Heat sugar in heavy skillet over low heat. Stir constantly until melted to a brown liquid. When it bubbles over entire surface, remove from heat. Slowly add boiling water, stirring constantly. Pour into a container and cool.
6 Tbs. butter
one 8 oz package confectioner's sugar
4 Tbs. heavy cream
1 1/2 tsp vanilla extract
pinch of salt.
Brown butter in a heavy pot over medium heat - be vigilant or it will burn. Allow butter to cool. In a large mixing bowl, mix confectioners' sugar, cream, vanilla extract, and salt to the butter, and beat until smooth. If frosting is too stiff add tablespoon of half-and-half or heavy cream to thin.
We have both the printed cookbook and the CD audio book. The story of this Caramel Cake is beautiful.