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Caramel Cake I
July 17, 2006

It was a hit! I made this cake as a two-layered round cake by upping the servings to 36. The cakes themselves did have to cook for about 30 min and I did add more milk, as suggested in other reviews. The cake was moist but not super light and tasted like caramel...mmmm. The icing made me a bit nervous as I'd never used a candy thermometer before...and I was concerned after reading other reviews that said it was thin. I used an electric mixer and beat it in the pot after it cooled (which took less than a minute after I removed it from the heat). I beat it for about 3 minutes and then let it rest. It thickened considerably but not to the point where I could use it on my cake so I beat it for another three minutes and let it rest for about 2 more and by then it had started to get the hardened looking top - that was my signal. I briefly beat it one more time (like, 10 sec) and then spread it over the bottom layer and then the sides and top. I put in fridge to set, though it hardly needed it. It was a super cake, just what I was hoping for. Be warned: it's ridiculously sweet! Start with small pieces!

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