This week’s “Sweet, Sweet Sunday” post is going to be really, really sweet…and really, really short…

Tomorrow we are heading out to take our youngest daughter to Ole Miss to start her freshman year…(and that’s how many miles from me in Fort Worth(?!))…

So I am heading “Over the Mississippi River and Through the Woods” of the Natchez Trace Parkway for the official “Move In Day” that I have been dreading for the last two years…
As I said earlier, my Mom was a caterer…but she was constantly busy in the kitchen…and we never expressed an interest in learning how to cook because my sister and I were constantly practicing piano…

So I had to learn how to cook after we got married…and moved to Germany…

So I never learned to make layered cakes…all of my cakes have either been Texas sheet cakes baked in 9x13s or cheesecakes baked in springform pans.

So for those frosting-fearing foodies like me…


To make the cake…

Caramel Cake 

Preheat oven to 350˚F. Prepare three 8″ round cake pans.
Cream together…

  • 1C butter
  • 2½C sugar


  • 2tsp vanilla
  • 4 eggs

Sift together…

  • 3¼C flour
  • 1Tbsp baking powder
  • ½tsp salt

Alternate between adding the flour mixture and 1¼C milk to batter.
Divide batter between prepared pans.
Bake 30 minutes.
Let cool on a rack for 10 minutes.
Invert cakes onto a cooling rack. Let cool completely while preparing frosting…

To make the frosting…

Caramel Frosting—Microwave the following ingredients in microwave-safe bowl four minutes, stopping to stir at one-minute intervals….

  •  ½C butter
  • 2C dark brown sugar
  • 1/2C evaporated milk

Let mixture cool 15 minutes. Place in mixer. Add…

  • 6C powdered sugar
  • ½C softened butter

Mix until light and fluffy.

To frost the cake…Brush off crumb layer from sides and top of cake. Place one cake layer on a plate or cake stand. Spread 1 1/2 cups frosting over. Top with second layer. Spread frosting over top and sides. Chill at least 1 hour.


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