Do you like Caramel Cake? I do and it is best when browning your own sugar and making a cake from scratch with many layers. Today I share a quick substitute that is pretty good in a pinch!
I do not say that this is the best Caramel Cake and icing you will ever have by any means. Tonight I wanted something sweet and had nothing. I just don't bake sweets as much as I used to. I was too darn tired to bake from scratch and while searching the pantries I found very little that I would need.
Here goes a recipe from what I had on hand.
Let me say this if you have a great recipe for cake and you feel like baking from scratch I would never encourage you to do this! In a pinch it is quite tasty though. Actually it was delicious!
Printable Recipe
Printable Recipe
Preheat oven to 350 degrees F
Ingredients
1 box Duncan Hines White Cake Mix
One half stick butter softened to room temperature or melted & cooled some
1 cup milk
3 whole eggs (I used whole eggs)
Grease and flour baking pans
Bake according to box directions
Cool on racks
**This cake cooked in this manner has the taste and texture of Angel Food Cake.
Quick Caramel Icing
2 1/4 cups packed light brown sugar
1/4 tsp. salt
2 sticks butter
2/3 cup evaporated milk *See my note about substitution for this*
2 1/4 cups sifted confectioners sugar
3 tsp. real vanilla extract
1/2 tsp. almond extract
* Note on evaporated milk: I was out! Yes me out! I had to improvise.
I had Carnation Instant Non-Fat Dry Milk. This is what I used to make it:
1 1/4 cups water
1 cup Carnation Dry Milk
whisk together
Use 2/3 cup of this for your recipe. Save the rest for use later.
*If you do not have either you can take twice the amount of whole milk needed and cook slowly down until half the amount. It will take time and you might just want to go to store to buy the evaporated milk..but it is a choice.*
Directions
Using a medium saucepan over medium heat melt your butter with brown sugar and salt, stirring together until smooth.
Add the 2/3 cup evaporated milk stirring constantly until bubbly. Heat until a soft bubbly boil. Stir constantly for 4 - 5 minutes.
Remove from heat and cool for 5-7 minutes.
Using your stand mixer with powdered sugar and flavorings, pour in the hot caramel mixture.
Beating on low and then up speed to medium low to medium. This is the part you will have to just watch and see how long it takes to get to the consistency you want to have for your cake. I'm sorry I didn't time myself. Just keep beating and lift beater up to see if it is still pouring down or is sticking somewhat to beater. Try it on a saucer if it stays in place and is still shiny not too thick it is ready!
**I got excited and iced mine too quickly! Yes I did! It will pour off cake if you do not let it cool and beat long enough...so take your time. You don't want to try to ice your cake with candy but then again you don't like myself want it pouring off the sides of your cake.
It is somewhat delicious for a quick desert with some substituting of ingredients it went pretty well. As a matter of fact Chuck and I ate two pieces!
Enjoy!
Never Miss a Recipe
Connect with me on Social Media below:
All Recipes Shared Here Are For Personal Use Only. It is Prohibited to Use Any Recipe For Any Publication Without Written Consent From : Dolly is Cooking http://www.dollyiscooking.com/