Friday, September 12, 2008

Caramel Cake Recipe

What is it about Fall (I know it's still summer, but summer is passing us by very quickly now) that makes caramel better than ever? I found this recipe at's Southern Food, and it sounds so tasty I wanted to share it. Plus, reviewers gushed over how terrific this cake is, and one says she plans to give the cake for Christmas presents. I probably can't do that, though. Too much drive time. It would be terrible to arrive for Christmas festivities with a half-eaten cake and caramel icing all over my face. :-0

Marie's Caramel Cake

  • 4 eggs
  • 2 cups sugar
  • 3 cups self-rising flour
  • 2 sticks butter
  • 1 cup milk
  • Filling, below


Cream butter and sugar; add eggs 1 at a time, beating well after each addition. Alternate additions of the self-rising flour and milk; beat thoroughly. Will make 4 layers. Bake at 350° in greased and floured pans, for about 30 minutes, until cake springs back when pressed lightly.


  • 3 cups sugar
  • 1 can evaporated milk (12 ounces)
  • 1 stick butter
  • 1 tsp.vanilla
  • 1 cup chopped pecans
Cook sugar and cream (evaporated milk) together, stirring occasionally, until it reaches the soft ball stage, around 235 to 240° (10 to 15 minutes). Remove from heat. Add butter and beat until thickened and creamy. Spread on layers (wetting the knife makes spreading easier) and sprinkle nuts on each layer. Makes a very moist cake.


Lisa Hall said...

Yum! Carmel cake is a favorite in our house. I love the way all the butter and sugar smells!

zhadi said...

Yum.... I need to take off a few pounds so I can put 'em back on with this cake!