frOm ThE sOuTh: CaRaMeL CaKE

The cake is simply a yellow cake out of a box!
tHe IciNg
3 Cups brown sugar
1 Cup white sugar
1 tbs. flour
MiX WeLl ThEn AdD:
1 lg. can evaporated milk-exactly 1.5 cups
boil above ingredients in a sauce pn until 236 degrees (soft ball stage). ReMovE FrOm HeAt aNd AdD:
2 tbs. butter
1 tbs. vanilla
Let rest until room temp. You want it thick and creamy. Put between layers and for sure on the top!
fRoM tHe KitCheN oF: my mother-in-law, Barbara

1 comment:

BG, RG, Addie and BB said...

I put this recipe on here because of an ongoing debate at our house. Making the Penuche icing reminded me of this caramel cake that my mother in law makes. It is so simply delicious. I tasted the frosting of the Penuche and I decided that it is basically the same thing. Almost the same ingredients...a slightly different method for making, both being familiar flavors of the south. Then I HAD to make this cake to compare and I think they are the same. My hubby totally disagrees. What do you think? Either way they are both so rich and delightful.