Homemade Goodness

Posted On June 21, 2007

Filed under Cooking

Comments Dropped 6 responses

I picked up the latest issue of Cooking Light and drooled immediately over the  Caramel Layer Cake recipe inside. With a picture. Caramel is one my my favorite flavors and I absolutely adore caramel cake. I decided to give it a whirl and make some cupcakes from the recipe (to cut down on calories a wee bit).

Oh. My. Goodness! Sooooo delicious. Well worth the wee bit of effort that goes into make a caramel frosting. Although I do wish we’d left the cupcakes uncovered overnight so the frosting would have gotten a little bit drier and chewier instead of staying so moist (what? you don’t like chewy caramel?).

Try it for yourself:

Caramel Layer Cake

Work quickly to spread the frosting on the cake before it begins to set. We call for light brown sugar in the cake to lend a subtly sweet flavor, but dark brown in the frosting to provide a contrasting rich caramel flavor. You can use light brown sugar for both the cake and frosting, if you prefer.

Cooking spray
1 tablespoon cake flour
1 cup packed light brown sugar
7 tablespoons butter, softened
1/2 cup egg substitute
2 cups cake flour (about 8 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fat-free milk

1/2 cup packed dark brown sugar
3 tablespoons butter
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (14-ounce) can sweetened condensed milk

Preheat oven to 350°.To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour. Set aside.

Place 1 cup light brown sugar and 7 tablespoons butter in a large mixing bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute to sugar mixture; beat well. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1 cup milk, beginning and ending with flour mixture.

Spoon batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper; discard. Cool cakes completely on wire rack.

To prepare frosting, combine 1/2 cup dark brown sugar and remaining ingredients in a medium, heavy saucepan over medium heat; bring to a boil. Cook 2 minutes or until mixture is thick, stirring constantly.

Place 1 cake layer on a plate; spread with 1/3 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

Yield:  16 servings (serving size: 1 slice)

CALORIES 298 (29% from fat); FAT 9.7g (sat 6g,mono 2.5g,poly 0.5g); PROTEIN 5g; CHOLESTEROL 28mg; CALCIUM 136mg; SODIUM 238mg; FIBER 0.3g; IRON 1.9mg; CARBOHYDRATE 48.5g

Cooking Light, JUNE 2007


6 Responses to “Homemade Goodness”

  1. Jen

    Holy cow! YUM!

  2. heidi

    can’t wait to try it! big caramel fan too!!! yum!

  3. katie

    oh mary, why did you have to do that to me?!?!

  4. lucy

    Wow–I like this version of cooking light! YUMMMM!

  5. summer

    Heavens above these look divine (and I thought my banana bread was good… should note though that the banana bread is not even pretending to be light!)…
    These look AMAZING! Thankyou for sharing this recipe, will try out soon and make reference on my blog… xx

  6. deep blow job

    deep blow job


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s