Carefree Caramel cake

Carefree Caramel cake -

cake. Caramel. Let yourself go!

Gather your ingredients. Butter, flour, sugar, milk, eggs, baking powder, salt and vanilla.

then start making cakes and get the mix.

Then get really disappointed when you take your cake pans too soon before they have cooled ... and just before going to the house of a friend for dinner ... in just over an hour. Were you there too? Ugh. So disappointing.
So when the cake of caramel layer I had been dying to become careless.
And it is quite correct, because it was one of the tastiest cakes yellow. So it was very good. Oh my God, I could hardly stop eating pieces of it.

Fortunately, I stopped in time to save enough cake and turn them into personal desserts that I could easily carry.
Small pots. Big save. Score.
Now for the icing caramel so I could layer on.

Brown sugar, butter, evaporated milk and vanilla is a thick glorious cherry. You must spread quickly while it is still hot because it hardens when it cools ... that is if you glaze a cake.

But in jars and in a hurry ... spooning in worked very well. My friends certainly do not mind.
Spoon. Crumble. Carry. Sure.

The caramel cake recipe came from a cute little book I called South Cakes by Nancie McDermott.

Caramel cake in Jars GiGi ...

Serves 9-inch cake in two layers or four 16 oz jars

Print recipe

Ingredients

• 3/4 cup butter
• 1 cup milk
• 3 cups sifted all-purpose flour
• 2 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 4 eggs
• 2 cups sugar

• 1 teaspoon vanilla
• - - - - - - - -
• 1 box lb light brown sugar
• [1/2cup butter
• 7 tablespoons evaporated milk
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 325 degrees Fahrenheit. Grease and flour two 9-inch cake pans.
2. Combine butter and milk in a small saucepan and heat gently until the butter is melted. Stir and let cool to room temperature.
3. Meanwhile, mix flour, baking powder and salt in medium bowl using a whisk.
4. in your bowl, beat eggs and sugar up, scraping bowl often. Beat until light yellow, smooth and thick.
5. Stir the flour mixture into the egg mixture. Mix until flour disappears. Add milk and butter mixture cooled, then vanilla. Mix well and pour into prepared pans.
6. Bake at 325 for 25-30 minutes until the cakes are golden pale and begin to pull away from sides of pans. Cool 10 minutes on wire rack, then turn cakes onto wire racks to cool completely.
7. To make the icing ... In a medium saucepan, combine the brown sugar, butter, evaporated milk, and vanilla. Bring to a boil over medium heat. Mix well and adjust the heat so that the tip frosting and bubbles gently. Cook for 7 minutes. Remove from heat and let cool for 5 minutes. Beat the hot glaze with a wooden spoon for 2-3 minutes until thickened. Ice cake quickly or simply a spoon in jars for easy transport. Enjoy!

Source: Cakes South by Nancie McDermott, 07.

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