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Before you jump to Katie's Southern Caramel Cake FUSF recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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As you can see, it’s not at all hard to start integrating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to katie's southern caramel cake fusf recipe. To cook katie's southern caramel cake fusf you only need 15 ingredients and 17 steps. Here is how you achieve that.
The ingredients needed to make Katie's Southern Caramel Cake FUSF:
- Use For the Cake
- Prepare 1 cup (2 sticks) unsalted butter, room temperature (try a quality butter like this or this)
- Use 1/3 cup vegetable oil
- Take 2 1/2 cups granulated sugar
- Take 3 cups sifted cake flour
- Prepare 6 large eggs plus 2 egg yolks, room temperature
- You need 1 teaspoon baking powder
- Prepare 1/2 teaspoon salt
- Use 1 cup sour cream, room temperature
- Use 2 tablespoons pure vanilla extract
- Take For Aunt Bev’s Caramel Icing
- Get 1 1/2 sticks butter
- Take 2 (12 ounce) cans evaporated milk
- You need 2 cups granulated sugar
- Use 2 teaspoons vanilla extract
Instructions to make Katie's Southern Caramel Cake FUSF:
- For the Cake
- Preheat oven to 350 degrees
- In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes
- Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated
- Add in vanilla extract and mix
- Sift cake flour, baking powder and salt into a medium sized bowl
- With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through. Do not over mix
- Spray three 9 inch round cake pans with baking spray or grease and flour them
- Pour batter into individual cake pans evenly
- Bake in preheated oven for 23-30 minutes or until fully baked but DON’T OVERBAKE THESE CAKES (test them early)
- Remove cake pans from oven and cool on cooling racks for 10 minutes. Remove cakes from pans and wait until completely cooled to ice
- For the Caramel Icing
- Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
- Leave over medium to low heat stirring periodically for 1 1/2 – 2 hours (watch the entire time to make sure it does not burn) until thickened and caramel has darkened to a beautiful golden brown
- It should COMPLETELY coat the back of a spoon to ensure thickness
- Remove from heat and add in vanilla extract
- Cool for up to 30-45 minutes before icing the cake
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