ICING TUBE RECIPES

Name: Buttermilk Cake with Caramel Icing
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 16 servings.
Ingredients: 1 cup butter, softened; 2-1/3 cups sugar; 1-1/2 teaspoons vanilla extract; 3 large eggs, room temperature; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup buttermilk; ICING:; 1/4 cup butter, cubed; 1/2 cup packed brown sugar; 1/3 cup heavy whipping cream; 1 cup confectioners' sugar

BUTTERMILK CAKE WITH CARAMEL ICING RECIPE: HOW TO MAKE IT

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

This fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. —Anna Jean Allen, West Liberty, Kentucky

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 20 minutes

Prep Time 35 minutes

Cook Time 45 minutes

Yield 16 servings.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
2-1/3 cups sugar
1-1/2 teaspoons vanilla extract
3 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
ICING:
1/4 cup butter, cubed
1/2 cup packed brown sugar
1/3 cup heavy whipping cream
1 cup confectioners' sugar

Steps:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla; add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick). Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For icing, in a small saucepan, combine butter, brown sugar and cream; bring to a boil over medium heat, stirring constantly. Remove from heat; cool 5-10 minutes. Gradually beat in confectioners' sugar; spoon over cake.

Nutrition Facts : Calories 419 calories, FatContent 17g fat (11g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 230mg sodium, CarbohydrateContent 63g carbohydrate (44g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

CARROT CAKE WITH PHILLY CREAM CHEESE ICING - ALLRECIPES

Carrot Cake with PHILLY Cream Cheese Icing - Allrecipes image

Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing.

Provided by Philadelphia

Categories Cooking with Philly Canada

Total Time 2 hours 0 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 18 servings

Number Of Ingredients 18

Ingredients

2 cups flour
2 teaspoons MAGIC Baking Powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
1 dash Dash of ground cloves
½ teaspoon salt
4 large eggs eggs
1 ¼ cups oil
2 cups granulated sugar
2 cups grated carrots
1 (19 ounce) can crushed pineapple, well drained
½ cup chopped walnuts or pecans
1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
¼ cup butter, melted
2 cups icing sugar
1 teaspoon lemon juice
½ teaspoon grated lemon peel

Steps:

Cake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.
Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

Nutrition Facts : Calories 449.1 calories, CarbohydrateContent 54.4 g, CholesterolContent 63.8 mg, FatContent 25.2 g, FiberContent 1.4 g, ProteinContent 4.5 g, SaturatedFatContent 6.8 g, SodiumContent 287 mg, SugarContent 36.7 g

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