Tonight was Creative Sisterhood and I decided to try a new recipe. It seemed perfect weather for some caramel. I hunted around and found a recipe for a Chocolate Cake with Caramel Frosting.
The cake is OK, but the frosting is great. I am still looking for the perfect chocolate cake recipe. I’ve been hunting for years. I guess the hunt goes on.
1 cup butter
2 cups sugar
3 eggs, beaten
1 cup buttermilk
2 1/2 cups flour
1/2 cup cocoa
1/2 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
1 tsp. vanilla
1 cup boiling water
Put baking soda in milk and set aside. Cream butter and sugar, then add eggs. Add milk with baking soda in it and vanilla. Mix in dry ingredients. Add boiling water last and mix.
Pour into three pans and bake at 350 degrees for 30 minutes. Note: The batter is very thin – don’t think you’ve left something out.
2 cups brown sugar
1 cup butter
2/3 cup milk
2 pounds powdered sugar
Bring sugar and butter to a boil. Then add milk and bring to a boil again. Set aside and let cool. Then beat in powdered sugar.
Spread on cool cake. This is enough frosting to cover all the sides of the cake, and you’ll probably have a bit left over. If you just want to put between the layers and on top, halve the frosting recipe.
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