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Whipped Cream Caramel Cake

1 cup unsalted butter, softened
1 12 cups sugar
4 large eggs
2 14 cups sifted cake flour
2 teaspoons baking powder
12 teaspoon salt
34 cup milk
1 tablespoon vanilla extract
1 cup unsalted butter
2 cups firmly packed dark brown sugar
14 cup plus 2 tbsp. whipping cream
2 teaspoons vanilla extract
3 34 cups powdered sugar
2 (1 1/2 ounce) chocolate-covered toffee candy bars, coarsely broken
1 (4 1/2 ounce) packagedark chocolate-covered almonds, halved


For the cake: Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition. Stir in vanilla. Pour batter into 2 greased and floured 8" round cake pans. Bake at 350 for 26 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours. (This step enables you to split layers with ease. ). For the frosting: Melt butter in a 3-qt. saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in whipping cream and vanilla; bring to a boil. Remove from heat, and let cool 1 hour. Transfer to a mixing bowl. Sift powdered sugar into icing. Beat at high speed with an electric mixer until creamy and spreading consistency. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer on a cake plate. Spread with 1/2 cup Whipped Cream Caramel Frosting. Repeat procedure with remaining 3 layers. Frost sides and top of cake with remaining frosting. Decorate cake with broken toffee bars and chocolate-covered almonds. Store in refrigerator.

Source: www.food.com