Double Caramel Cake
The Chocolate Curls Certainly Dress Up This Already Delicious Cake
Ingredients List
- 1 cup - Domino® Light or Dark Brown Sugar, packed
- 1/2 cup - butter or margarine (1 stick), softened
- 2 - eggs, separated
- 1 1/2 cups - cake flour
- 1 3/4 teaspoons - baking powder
- 1/4 teaspoon - baking soda
- 1/2 cup - milk
- 1 teaspoon - vanilla extract
- pinch - salt
- pinch - cream of tartar
- Caramel Frosting
- chocolate curls or shavings (optional)
Caramel Frosting
- 1/2 cup - butter or margarine (1 stick), softened
- 1 cup - Domino® Dark Brown Sugar, packed
- 1/4 teaspoon - salt
- 2/3 cup - milk
- 3 cups - Domino® Confectioners Sugar
Instructions
Heat oven to 350°F. Grease two 8-inch round cake pans. With electric mixer, beat sugar, butter and vanilla. Beat in egg yolks, one at a time. Combine flour, baking powder and soda; beat into sugar mixture alternately with milk, beginning and ending with dry ingredients. In separate bowl, beat egg whites with salt and cream of tartar until stiff but not dry. Stir 1/3 of whites into batter to lighten it, gently fold in remaining whites. Spread batter evenly in pans. Bake 20 to 25 minutes or until pick inserted in center comes out clean. Cool in pans on rack 10 minutes. Turn out onto rack to cool completely. Fill layers and frost top of cake with Caramel Frosting. Decorate with chocolate shavings or curls, if desired.
Makes an 8-inch two-layer cake.
Caramel Frosting
Melt butter in saucepan; stir in brown sugar and salt. Bring to a rolling boil and boil rapidly 2 minutes, stirring constantly. Remove from heat, carefully stir in milk, then return to a rolling boil. Cool 20 minutes or until lukewarm. Beat in confectioners' sugar until smooth. Add more liquid if necessary if frosting is too stiff.
Chocolate Curls
Using a vegetable parer, make long, thin slices along the length of a sweet chocolate bar.