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1-2-3-4 Cake with Caramel Icing

 

236

Yield

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free, Good source of fiber
 

Ingredients

Cake
1 cup butter
2 cups sugar
3 cups all-purpose flour
4 large eggs
well beaten
3 teaspoons baking powder
1 cup milk
1 teaspoon vanilla extract
pure
Icing
½ cup butter
1 cup brown sugar
dark, firmly packed
*
¼ cup milk
2 cups powdered sugar
well

Directions

Preheat oven 350℉ (180℃).

In a large mixing bowl, cream the butter and sugar together with an electric mixer until smooth, add the eggs and continue beating until smooth.

In a bowl, mix the flour and baking powder together and add alternately with the milk to the butter mixture, beating steadily until smooth.

Add the vanilla and beat until well blended.

Grease and flour three 9 inch cake pans, divide the batter evenly among the pans, inchspank inch the bottom of the pans to distribute the batter evenly, and bake until a straw inserted in centers comes out clean, 25 to 30 minutes.

Let cool completely.

Meanwhile, to make the icing: melt the butter over low heat in a saucepan, add the brown sugar and milk, bring to a boil, and remove from the heat to cool.

Add the powdered sugar and mix until well blended.

When the cake layers are cooled, remove from the pans, place one layer on a cake plate, and spread one third of the icing on the layer.

Place a second layer over the icing and spread with more icing.

Top with the third layer and spread icing over the top and around the sides.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 468g (16.5 oz)
Amount per Serving
Calories 168541% of calories from fat
 % Daily Value *
Total Fat 77g 118%
Saturated Fat 46g 232%
Trans Fat 0g
Cholesterol 401mg 134%
Sodium 596mg 25%
Total Carbohydrate 79g 79%
Dietary Fiber 3g 10%
Sugars g
Protein 38g
Vitamin A 50% Vitamin C 0%
Calcium 22% Iron 30%
* based on a 2,000 calorie diet How is this calculated?

 

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