Cake 1 box Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix 4 eggs 1 ~ 8oz sour cream 1 stick butter – room temperature 3 – 8 inch baking pans – buttered and lined with parchment paper preheat oven to 350 Add cake mix, room temperature butter and sour cream to standing mixer. Start beating and add one egg at the time beat until completely mixed. Add batter evenly to each prepared 8 inch pan. I do weigh on a scale ~ really not necessary but a great way to get even.
Caramel Icing 2 1/2 cups sugar 1/2 pint heavy whipping cream 1/2 stick butter In one sauce pan add 2 cups of the sugar, whipping cream and butter start to heat on a medium heat until it reaches a boil . While this is getting to a boil in a non stick pan put in 1/2 cup of remaining sugar. I put it on a high heat and shake around or stir with a wooden spoon until it melts and becomes a brown color without burning. When sugar gets to the desired color add it to the cream which should have just reached a boil. Continually stir with a wire whisk . Cooking until it reaches a soft ball stage which can take a few minutes. Once you reach this stage cut heat off and continue to stir until it cools. This is the tricky part and you have to work quickly to ice the cake. I pour on the 1st layer and then quickly spread ~ then the next layer spread and then the last layer and sides you must work quickly. If you do not work quickly your icing will set up on you. I am sure you can put it back on the heat for a minute or so if you had to. I had to make 2 batches to cover the cake shown.
I do feel like for the 1st time ~ I had success.
This is one recipe I would have to work on before I would take the cake out in the world. Hard to get the icing looking great ~ you have to work so quickly. But all and all it tasted as I remember yummy! Next up is Minny’s Caramel Cake. Y a’ll come back now you hear.