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Caroline’s Caramel Cake

September 16, 2011 by Angie 14 Comments

This is a cake I have not seen or eaten any where but the deep south. This is a love or hate type of relationship. Many of my friends from other parts of the country did not know what it was. From looking on the internet neither do they?  This is usually a white cake with a burn sugar icing. The icing is so, so sweet the kind that makes your teeth hurt. So, with all this talk about the “HELP” I have had it on my mind. I have tried 2 times to make this icing and just could not master it and I will say it is quiet difficult to get just right. I have an Aunt Caroline that was an amazing cook and I knew she had a great one. I got her daughter to give me her recipe and thought I would start my research there. Just so you know I do have the recipe for Minny’s Caramel Cake and her Chocolate Pie. This next week I will be giving it a run too…but this is the place I wanted to start. I did tweak the cake ~ why I cannot bring myself to buy margarine, sorry!  
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.  

 

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Filed Under: Cake, Dessert, Recipe Index Tagged With: Angie's Southern Cooking, Angie's Southern Kitchen, cake, Caramel, Caramel Cake, Caroline's Caramel Cake, desserts, Food Stylist, Minny's Caramel Cake, Southern Cake, Southern Caramel Cake

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  • 14 Replies
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Last reply was March 15, 2015
  1. AvatarNancy
    View September 16, 2011

    Do you have any left. This is Don’s absolute favorite

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  2. AngieAngiereplied:
    View September 18, 2011

    Nope…sorry the news traveled fast and it was gone in 24 hours. I will make another one soon ~ K

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  3. AvatarFrances Marshall
    View September 16, 2011

    Honey I wish I could Make a cake that looks like yours.
    When we come to visit please make one!!!!!

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  4. AngieAngiereplied:
    View September 18, 2011

    Thanks…sweetie ~ I will be happy to make you one!

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  5. Laura Sparks
    View September 18, 2011

    What a wonderful memory – thank you Angela!

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  6. Angela Sarris
    View September 18, 2011

    Thanks…she was such a wonderful cook! I miss her!

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  7. AvatarSue
    View September 30, 2012

    I just made this and it turned out wonderful. One batch of frosting was plenty. I used a sauce pan and it turned our yum…mmy. thanks!

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  8. Avatardominique
    View December 24, 2012

    how long did you bake it for?

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  9. AvatarAngieSarrisreplied:
    View December 24, 2012

    Dominique….my oven cooks really hot so I bake mine about 23 ~ 28 minutes. You may need to go a few more minutes. Thanks…..

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  10. AvatarDonna Carlisle
    View January 14, 2015

    I saw your caramel cake and my mouth has watered until I had to just nake it tonight..It’s in the oven now. I had to come back to my computer to look again about 3 to 4 times, due to no liquid being in this recipe..I even added about a scant cup of sour cream to a box of betty crocker yelllow cake mix which already contained pudding. I was completely baffeld. I read the box and it calls for a cup of water.. So, I fianlly just gave up and decided to trust that you did not forget a liquid addition to your recipe and I also put in as instructed with butter and parchment paper into a 13 x 9 inch pan. as long as the cake is not too high I will like it as much as a layered one, because my whole thing is liking that caramel icing to be on my cake in about every couple of inches in any direction! I may wait until tomorrow to make the icing, but for now, I’m just praying that all goes well with a very heavy and strange looking cake batter..You may want to add a little hint about this to your recipe for other stubborn long time cooks like myself, so that they will know that it’s ok..I will beback tomorrow after I make the icing and let you know how good the cake is..but if it doesn’t turn out like cake, I may beback tonight.Haha..Thank you and I hope this is as good as it looks..alos, waiting for the minnies caramel cake recipe at your site.. Thank you for posting this beautiful cake and it’s recipe!

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  11. AvatarDonna Carlisle
    View January 14, 2015

    Well, lo and behold, my quick as lightening creation of what looked like golden puttty, has turned into a beautiful puffed up golden cushion of cake! It occurrs to me that I can cut this oblong cake in half and have 2 layers so as to get more icing per bite! That will call for a double recipe on the icing I’ sure, but this was the most interesting and fastest baking cake I think I have ever made. I guess the post goes on thru tomorrow.. So, Happy Baking to All, and to /all a Good Night..

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  12. AngieSarrisAngieSarrisreplied:
    View January 14, 2015

    Donna…so glad you had success! I hope everyone enjoys all your work. Oh, that sounds so good right now, a nice fresh slice of cake and cup of coffee with a little cream oh yum! I wish you many golden cushion cakes! Enjoy and happy baking to you! Angie

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  13. AvatarLinda Neapolitan
    View March 12, 2015

    Thank you so much for sharing this recipe. My husband loves Caroline’s caramel cake. I made this recipe with 7 layers and he loved it.

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  14. AngieAngiereplied:
    View March 15, 2015

    Thanks Linda, That sounds amazing I will have to try making it in more layers. One little lady at church use to do hers that same way. Enjoy and Happy Baking to you, smiles Angie

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angieHello ~ well let me start by saying I am not a writer. This I know….but, I do love to cook. I love to try new foods, new restaurants and any thing to do with food. Read More...

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