My daughter has complete freedom in selecting her favorite kind of cake for her birthday each year. I’ve always baked birthday cakes for my kids, but she picks a fresh flavor every year, so I knew eventually I’d be up against a “challenging” cake like this one. Because it was my first time making it, I was most concerned about the caramel icing. Let me assure you right now that it is not hard, but rather just different.
After I had done baking the cake, I stood staring at it and felt a sense of relief and happiness. She let out a little cry of delight upon seeing the cake, and she ended up really enjoying it. Now that I knew it could be done, I determined to create the cake again. The frosting is not light and airy like most others; rather, it is rich and decadent.
Since this is a cake my family would have only had on rare occasions (at restaurants), I consider it even more of a treat to have this recipe in our possession. We can have it whenever we want because I can now make it at home.
Enjoy!
INGREDIENTS
The Cake
1.5 ounces of butter (about 2 sticks) – at room temperature
Sugar for 4 eggs, at room temperature, 2 cups
Three cups of self-rising flour
A Measurement of Buttermilk: 1 Cup
12 teaspoon of vanilla extract
Caramel Icing
four cups of sugar
1/2 gallon of milk
Measure out 1 cup of Crisco, or your favorite solid vegetable shortening.
1/4 pound butter
Baking soda, 2 teaspoons
Ingredients: 1 tsp salt, 2 tsp vanilla extract