Caramel - Walnut Cake
By: Anonymous
Published: Saturday, December 5, 2009 - 3:05am

Ingredients




1 pkg. yellow cake mix
Walnut halves
2 cups light brown sugar, firmly packed
1 cup granulated sugar
2 tablespoons light corn syrup
1 cup light cream
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.