Author Sally Brandle is in my virtual kitchen today with a yummy Caramel Cake that even tempts me, and I’m not a great caramel fan. This, however, looks really scrumptious!
Mom’s Double Caramel Cake
Combine in a sauce pan:
2 cups firmly packed brown sugar
¼ cup butter
2 tbl water
¼ tsp salt
Cook over medium heat, stirring constantly, until a little syrup forms a soft ball in cold water (234 degrees F on a candy thermometer). Remove from heat and add:
1 cup Evaporated milk (not sweet/condensed)
2 tsp vanilla
Cool well. Sift together in a mixer bowl:
2 ¼ cup sifted all-purpose flour
1 tsp each: baking powder, baking soda, salt
Add and mix for 1 ½ minutes:
½ cup butter (at room temperature)
Cooled caramel sauce
Add 3 eggs. Beat at low speed to blend, then medium speed 1 ½ minutes more. Pour into 2 greased 9” pans or one 9×13” pan. Bake in a 350 conventional or 325 convection oven for 30 -35 minutes or until a toothpick comes out clean. Don’t overbake.
In a saucepan combine:
1 1/3 cup brown sugar
¼ tsp salt
½ cup milk
Bring to a boil and cook slowly for five minutes or until slightly thick. Remove pan from heat and add:
3 tbl butter
1 tsp vanilla
Cool slightly and add:
3 cups sifted powdered sugar
Beat until smooth and spreadable. Add a few drops of milk if too thick, a bit of powdered sugar if too thin. I frost the cake while slightly warm. Enjoy this heavy cake with vanilla ice cream.
This favorite recipe of my mom’s, went missing back in the ’60’s. She turned to Saginaw’s longest running (still going) radio program, Listen to the Mrs., to see if any listener had a similar recipe. A lovely woman mailed a typed copy (think manual typewriter) of her recipe—in red ink. For the amount of milk she’d typed ‘2’, tried to erase it, and typed ‘1/2’ next to it. Mom read it as 2 1/2 cups of milk and didn’t realize her mistake until further into the process. Being a child of the depression, she wasn’t about to dump the batch and start over. She quadrupled ingredients and made five caramel cakes. I snickered at her cracking a dozen eggs. Mom never scolded, but she uttered to me, “If you’re going to laugh, you’ll have to leave my kitchen.” I buttoned up and licked my lips as five glorious caramel cakes took shape. It was a sweet summer.
This recipe isn’t difficult, but a bit tedious. Grab your candy thermometer and plan a good 90 minutes. My family feels the effort supports the delicious and rich, frosted cake. Let me know if you agree.
Torn By Vengeance
Book 2 Love Thrives in Emma Springs series
By Sally Brandle
Look over your shoulder. He’s watching.
Corrin Patten is solidly on a path to make partner in a prestigious Seattle law firm when an ominous threat from her past turns deadly. She can handle circumstances necessitating a temporary move to the backwater town of Emma Springs, but its charming physician is another matter, as she’s issued a permanent moratorium on men.
Dr. Kyle Werner revels in trust from patients he regularly treats in a community he’s never wished to leave. Yet, Emma Springs lacks one thing, a woman to share his perfectly bucolic life. He’s read about pheromone attraction, but never experienced desire until meeting Corrin. They make an unbeatable team, but convincing her that his interest is sincere while they dissect layers of deceit requires the precision of a surgeon’s scalpel. Can they defeat the wealthy stalker bent on mistaken revenge against Corrin and destruction of the peaceful Montana setting?
If you thrive on tenacious heroines, sizzling attraction, and a shadowy villain with a grudge, you’ll love this prescription for thrills.
Torn by Vengeance is available on Amazon
About the Author:
Multi-award winning author Sally Brandle weaves clean, slow-burning romance into edgy suspense stories. Sally left a career as an industrial baking instructor to bring to life stories motivating readers to trust their inner gifts. She’s currently editing her third book, The Targeted Pawn, featuring a heroine who’s earning a living as a welder but bakes to ease her frustrations.