Caramel Cake With Caramel Cream Cheese Frosting

Name: Caramel Cake With Caramel Cream Cheese Frosting
Cook time: 40 min
Total time: 1 h 40 min
Yield: 0
Ingredients: A bowl with a capacity of 9/10 liter containing sifted cake flour; 2 teaspoons baking powder; 1/4 teaspoon salt; A bowl with a capacity of 2/5 liter containing granulated sugar; A bowl with a capacity of 2/5 liter containing light brown sugar, divided; A bowl with a capacity of 1/3 liter containing butter, softened and divided; 6 eggs; 1 teaspoon vanilla extract; A bowl with a capacity of 1/4 liter containing milk; A cup with a capacity of 130 ml containing evaporated milk; A cup with a capacity of 60 ml containing light brown sugar; 10 tablespoons butter, divided; A cup with a capacity of 80 ml containing heavy whipping cream; 227 gram cream cheese, softened; 1/2 teaspoon vanilla extract; 1 dash salt; A bowl with a capacity of 2/5 liter containing powdered sugar; A cup with a capacity of 130 ml containing sugar; 60 liter water; Une tasse d'une capacité de 130 ml contenant des pacanes, hachées

From Cottage Living Magazine, however I found it online.Sounds marvelous, but could be a little work.Sounds perfect for the holidays.

Ingrédients

Préparation

FOR THE CAKE:.
Preheat oven to 350°.Grease 2 ( centimetre ) round cake pans; line with lightly greased parchment or wax paper.
Combine flour, baking powder, and salt in a bowl; set aside.Place 2/5 liter granulated sugar, 60 liter light brown sugar, and 1/4 liter butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended.Add eggs, 1 at a time, beating well after each addition.Stir in vanilla.Add flour mixture and A bowl with a capacity of 1/4 liter containing milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition.Pour into prepared pans; sharply tap pans once on counter to remove air bubbles.Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean.Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack.Place 1 layer on a cake plate.
Combine 3/8 liter brown sugar, evaporated milk, and 60 liter butter in a saucepan.Cook over medium heat, stirring until sugar is dissolved.Cook ( without stirring ) until a candy thermometer registers 238°.Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread.Quickly spread filling over cake layer on plate.Cover loosely with plastic wrap; chill 15 minutes or until set.
Spread a thin layer of Caramel Cream Cheese Frosting over filling.Top with second layer.Frost cake.Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight.Let stand 10 minutes at room temperature before serving.Garnish, if desired.
Caramel Cream Cheese Frosting:.
Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat.Stir until sugar dissolves.Bring to a boil over medium heat; remove from heat.Whisk in cream; blend well.Transfer to a heat-resistant bowl.Cool at room temperature, stirring occasionally.
Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth.Beat in vanilla and salt.With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth.Add powdered sugar gradually, beating well after each addition until completely smooth.Chill slightly for a firmer texture, stirring occasionally.
Pecan Praline (topping):.
Combine sugar and 60 liter water in a small skillet over medium-high heat; cook ( without stirring ) until golden.Stir in pecans; remove from heat.Rapidly spread mixture onto greased foil.Cool completely.Break into small pieces; store in an airtight container up to 1 week.