Caramel - Walnut Cake

Ingredients

Walnut halves
2 cups light brown sugar, firmly packed
2 tablespoons light corn syrup
1/4 cup butter or regular butter
1 1/2 teaspoons vanilla extract

Preparation

1
1. Make cake as package label directs for 2 (8 or 9 inch) layers. Cool completely on wire racks.
2
2. Make caramel frosting: in medium saucepan, combine brown sugar, granulated sugar, corn syrup, and cream.
3
3. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to boiling; boil, without stirring, to 236 degrees on candy thermometer, or until a little ball dropped in cold water forms a soft ball.
4
4. Remove from heat. Add butter, but do not stir. Cool to 110 degrees on candy thermometer, or until bottom of pan feels lukewarm.
5
5. Add vanilla. With wooden spoon, beat until frosting is creamy and barely holds its shape. Set pan in pan of hot water.
6
6. Put cake layers together with some of the frosting, then frost top and sides of cake. Decorate with walnut halves. Makes (8 or 9 inch) 2 layer cake.

Tools

 



Yield:

4.0 servings

Added:

Saturday, December 5, 2009 - 3:05am

Creator:

Anonymous

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