So this recipe is a nod to my big brother who was the first one to reach me how to make caramel icing and while that has been ions ago and I don't use yellow cake mix anymore lol it still stirs up memories of home and warmer greener pastures, I make this cake with palm oil no butter and it makes for a wonderfully light cake
and could be really adapted for vegans by using almond milk and subbing the eggs it for a couple teaspoons of vinegar...enjoy!
My Caramel Cake
1 cup organic palm oil softened to room temp
2 cups sugar
3 cups flour (all purpose)
About 1 1/2 c milk
4 tsp baking powder
3/4 tsp salt
1 teaspoon vanilla extract
3 large eggs slightly whisked
Prepare either 1 13x9" pan or 2 9" cake pans
Put all dry ingredients
In large mixing bowl, mix on low to combine
Add palm and continue to beat on low until the mixture is in coarse crumb then add one cup of the milk. Beat well then add eggs one at a time, beating well after each addition.
Add the vanilla and remaining milk. If your batter is too thick add more milk one tablespoon at a time until it's the correct consistency.
|SHOULD LOOK LIKE THIS|
Bake at 350° until cake is LIGHTLY golden brown or cake springs back
Run a knife around the outside of the pan to loosen and turn onto cooking rack it continue to cool in pan(for rectangle pans)
12 oz evaporated milk
1 1/2 c sugar
1 1/2 sticks butter
A pinch of salt
Combine all ingredients in a large saucepan and bring to a boil, once boiling you must stir almost constantly to avoid scorching.
|Keep on stirring!|
Turn down to medium high and continue to stir until the mixture has reduced and your drop is suspended. Remove mixture from heat and allow it to cool completely. Once cooked whip on high until is spreadable consistency.
If after about 5 minutes it didn't make peaks add about a quarter cup of powdered sugar and beat on high until desired consistency is reached. Spread on completely cooled cake and enjoy with a big glass of milk :-D
Labels: cake from scratch, Caramel Cake, caramel frosting, organic palm oil, southern cooking, whipped caramel, yellow cake