Marco desert Caramel cake

Caramel Cake Recipe

Preheat oven 325° cook for 25 - 30 mins

1 stick of salted butter room temp

3/4 cup vegetable oil(I use Crisco)

2 cups sugar

1 tbsp Vanilla

4 large eggs room temp

3 cups All Purpose Flour(I use white lily)

1 tbsp baking powder

1 cup whole milk

In large mixing bowl add sugar, softened butter and oil. Mixed well until combined, It will not be light and fluffy, but will almost be white in color. Add vanilla and add in eggs one at a time. Then add in milk mixing until incorporated. In another bowl sift together flour and baking powder. Then add to wet ingredients in 2 parts, mixing until the flour mixture is incorporated. Do not over mix. You can actually finish folding in with a spatula. I bake this cake into 6 layers, but I bake into 3 8-inch cake pans and split each layer into 2 if that makes sense or you can bake individual layers. Cake tops should be golden when done, not brown!

Cooked Caramel frosting

2 sticks of blue bonnet margarine(you can use butter if you prefer)

2 cans of Evaporated whole milk

3 cups of sugar(white)

1 tsp vanilla extract

In a heavy bottom saucepan on medium add 2 sticks of margarine, let them melt then add in evaporated milk after shaking each can, then sugar. Whistle all together and let come to a boil while still whisking. Now you can reduce to a low when you reach a boil and stir occasionally, but it will take longer and it will be darker in color when finished. I cook mine on medium the entire time and store constantly bc you don't want it to scorch. Using a thermometer you want a final temp of 230°-234° F, then completely remove from heat and stir in vanilla extract. Whole process should take approximately 70mins. To achieve a darker caramel color cook the frosting on a lower temp from start to finish.

Cakes should be done and out of pans completely cooled down before splitting each layer before stacking and frosting. You can frost after letting your frosting sit for 20mins. Please becareful the frosting is very hot.

** Tip let cakes sweat in pans or wrap them while still hot or warm to retain moisture. You can also used this frosting on cupcakes and pound cakes.

#caramelcake #thanksgiving #deserts