Cake. Caramel. Get Carried away!
Gather your ingredients. Butter, flour, sugar, milk, eggs, baking powder, salt and vanilla.
Then start the cake making and get to mixing.
Then get really bummed when you take your cake out of the pans too soon before they’ve cooled… and just before your going to take it to a friend’s house for dinner … in just over an hour. Have you been there, too? Ugh. So disappointing.
So that’s when the caramel layer cake I’d been dying to make became carefree.
And that’s perfectly okay, because this was one of the best tasting yellow cakes. It was so so good. Oh my gosh I could hardly stop eating pieces of it.
But thankfully I stopped in time to save enough cake and turn them into personal desserts that I could easily carry.
Little jars. Big save. Score.
Now to make the caramel icing so I can layer it on.
Brown sugar, butter, evaporated milk and vanilla makes one thick glorious icing. You have to spread it quickly while it’s still warm because it will harden when it cools … that is if you’re icing a cake.
But in jars, and in a hurry… spooning it in worked just fine. My friends certainly didn’t mind.
Spoon. Crumble. Carry. On.
This caramel cake recipe came from a cute little book I have called Southern Cakes by Nancie McDermott.
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