Caramel Cake

Note:  There is something so southern about a caramel cake.   Once you have tasted a really good caramel cake you kind of become a caramel cake snob.   I won't tell you my caramel cake is the best you will ever have, but there is rarely any left so I will say it is highly acceptable. 

Caramel Cake

Ingredients
1 cup whole milk
4 large egg whites, at room temperature
2 1/4 teaspoons pure vanilla extract
3 cups sifted cake flour
1 1/2 cups sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 sticks unsalted butter, cut into tablespoons, softened
3/4 cup heavy cream

Icing
3 cups sugar
3 tablespoons light corn syrup
1 1/2 cups whole milk
1 stick unsalted butter, softened
1 teaspoon pure vanilla extract
1/2 cup heavy cream

Directions
Preheat the oven to 350°. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess.  In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture in 3 batches.  In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir one-third of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops. Bake for 25 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely.

In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.  Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. Cook over moderately high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235° on a candy thermometer. Remove from the heat. Stir in the butter, vanilla and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes.  Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes. Set 1 cake layer on a plate. Pour enough icing over the layer to cover the top. Top with a second cake layer and cover it with icing. Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides. Working quickly, use an offset spatula to spread the icing gently around the cake. Let the cake stand for 2 hours to set the icing before serving.

Fudge Pound Cake

Note:  Pound cakes are delicious, but this fudge pound cake is so good you might not want to share with your family.  

Fudge Pound Cake

Ingredients
1/2 lb. butter
1/2 cup Crisco shortening
3 cups sugar
5 eggs
3 cups flour
1/2 tsp. baking powder
1 tsp. salt
1/2 cup cocoa
1 cup milk
1 T. vanilla

Fudge Icing:
1/4 cup butter
2 squares unsweetened chocolate
1 lb. powdered sugar
1 T. vanilla
Pet milk

Directions
Cream butter, shortening and sugar. Add eggs, one at a time, beating after each addition. Sift dry ingredients and add alternately with milk. Add vanilla. Bake in a greased and floured tube pan at 275 degrees for 1 hour then at 300 degrees for 1 hour. Ice with Fudge Icing (recipe below).

Fudge Icing: Melt butter and chocolate. Add to sugar and vanilla. Add milk to desired consistency. Beat well.    Pour over cake.

Chocolate Chip Coffee Cake

Note:    Go ahead and plan on baking a couple of these.     Whether you serve them as a sweet breakfast treat or as a snack with coffee to drop in guests, you will be glad you have a couple in the freezer!   

Chocolate Chip Coffee Cake

Ingredients
1 cup sugar
½ cup butter
2 s eggs
1 tsp. vanilla
2 cups flour
½ tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 cup sour cream
1 cup mini semi-sweet chocolate chips

Topping
½ cup brown sugar
½ cup chopped walnuts
¼ cup flour
2 tbsp. cocoa
¼ cup butter
½ cup chocolate chips

Directions
Preheat oven at 350 F.

Beat sugar and butter until light and fluffy. Add eggs and beat well. Add vanilla. Combine flour, salt, baking soda, and baking powder. Add dry ingredients to egg mixture alternately with sour cream, mix on low speed only to combine. Add chocolate chips and mix until combined. Do not over mix as this toughens the cake.

Combine topping ingredients to form a crumbly mixture and sprinkle over batter.

Bake for 60 to 65 minutes.

Skor Cake

Note:     I made this for the final night of basketball.    Get it?   Skor --- Score.     I know.    It is a stretch, but I didn't want to make basketball cookies again.    *smile*   Anyway, chocolate is always a winner whether Mom is being corny or not!

Skor Cake

Ingredients
chocolate cake mix
sweetened condensed milk
1 large Cool Whip
2 Skor bars

Directions
Prepare the chocolate cake according to the box directions.      Let your cake cool completely.     Take the end of a wooden spoon and poke rows of holes along the cake about 1 inch apart from each other.     Pour the entire can of sweetened condensed milk over the cake.      Cover with foil and let sit for 2 hours.

When ready to serve, top with Cool Whip and crushed Skor bars.

Store in the refrigerator.