CARAMEL SHEET CAKE RECIPES

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OATMEAL CAKE WITH CARAMEL ICING RECIPE: HOW TO MAKE IT



Oatmeal Cake with Caramel Icing Recipe: How to Make It image

This oatmeal cake recipe tastes anything but light. The caramel icing sets up quick, so frost the cake immediately after it cools. —Summer Marks, Louisville, Kentucky

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 20 servings.

Number Of Ingredients 21

1-1/4 cups boiling water
1 cup quick-cooking oats
1/4 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
ICING:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup fat-free milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners' sugar

Steps:

  • In a small bowl, pour boiling water over oats; let stand 10 minutes. , Meanwhile, preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a greased 13x9-in. baking pan., Bake until a toothpick inserted in center comes out with moist crumbs, 18-22 minutes. Cool completely on a wire rack., For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Immediately spread icing over cake. Let stand until set.

Nutrition Facts : Calories 218 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 203mg sodium, CarbohydrateContent 41g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

CARAMEL CAKE RECIPE - FOOD NETWORK



Caramel Cake Recipe - Food Network image

Provided by Food Network

Categories     dessert

Total Time 32 minutes

Prep Time 5 minutes

Cook Time 27 minutes

Yield 16 servings

Number Of Ingredients 14

Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) plain white cake mix
1 cup whole milk
8 tablespoons (1 stick) butter, melted
3 large eggs
2 teaspoons pure vanilla extract
Quick Caramel Frosting, recipe follows
8 tablespoons (1 stick) butter
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/4 cup whole milk
2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
  • Place the cake mix, milk, melted butter, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
  • Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack to that the cakes are right side up. Allow them to cool completely, 30 minutes more.
  • Meanwhile, prepare the Quick Caramel Frosting.
  • Place one cake layer, right side up, on a serving platter. Spread the top with the warm frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes. Work quickly, as the frosting will set. (If the frosting gets too hard to work with, place the pan back over low heat for 1 minute, stirring constantly, to soften it up.) Once the frosting has set, slice and serve.
  • Store this cake, covered in plastic wrap or aluminum foil, at room temperature for up to 1 week or freeze, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
  • Place the butter and brown sugars in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring the mixture back to a boil, then remove the pan from the heat. Add the confectioners' sugar and vanilla. Beat with a wooden spoon until the frosting is smooth.
  • Use immediately (while still warm) to frost the cake of your choice or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.

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