Recipes

Dione’s Chocolate Roulade

Dione’s Chocolate Roulade

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Ingredients

  • Makes: 10 To 12 Servings

Cake

Filling

  • 1¾ Cups Heavy Cream
  • 2 To 4 Tablespoons Confectioners’ Sugar
  • â…“ Whole Vanilla Bean Or 1 Teaspoon Vanilla Extract

Instructions

  • For The Cake, Brush A Jelly Roll Pan (18″ × 12″) With A Thin Coat Of Vegetable Oil.
  • Line The Pan With Waxed Paper, Leaving About 3″ Hanging Over Each End.
  • Set The Pan Aside.
  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Place The Chocolate And Water In A Small Saucepan Over Low Heat.
  • Stir To Combine Until The Chocolate Is Slowly Melted, 2 To 3 Minutes.
  • Remove The Pan From The Heat, And Set It Aside.
  • Place The Egg Yolks, Sugar, And Salt In A Medium-Size Bowl, And Beat With An Electric Mixer On Medium Speed Until Very Light And Fluffy, 1 Minute.
  • Beat In The Melted Chocolate Just Until Combined.
  • Set The Mixture Aside, And Wash The Beaters.
  • In A Medium-Size Bowl, Beat The Egg Whites On High Speed Until Stiff Peaks Form, 4 To 5 Minutes.
  • Pour The Chocolate Mixture Gently Into The Whites And Fold In With A Rubber Spatula Until Well Combined.
  • Pour This Batter Into The Prepared Pan, Smoothing The Batter Evenly To The Edges.
  • Place The Pan In The Oven.
  • Bake The Cake Until A Toothpick Inserted In The Center Comes Out Clean, 16 To 18 Minutes.
  • Don’t Overbake.
  • Remove The Pan To A Wire Rack And Gently Place On It A Strip Of 4 Damp Paper Towels.
  • Cover The Wet Towels With A Layer Of Dry Paper Towels.
  • Let The Roulade Stand At Room Temperature Until It Is Lukewarm, Then Remove All The Paper Towels.
  • Run A Knife Around The Edges Of The Cake To Loosen It.
  • Sprinkle The Top Of The Cake With Cocoa.
  • Cover The Top With 2 Sheets Of Waxed Paper, And Carefully But Quickly Flip The Cake Onto The Counter, So That The Waxed Paper Sheets Are On The Bottom.
  • Remove The Jelly Roll Pan And Peel The Waxed Paper Lining Off The Cake.
  • For The Filling, Place The Heavy Cream In A Large Metal Bowl Over Another Bowl Full Of Ice.
  • Beat With A Large Whisk Or An Electric Mixer Until The Cream Starts To Hold Its Shape.
  • Add The Confectioners’ Sugar And Vanilla.
  • Continue Beating The Cream Until It Holds Its Shape.
  • Divide The Whipped Cream Into 3 Rows Of 3 Heaping Tablespoons Each So As To Distribute The Cream And Make Spreading Over The Delicate Cake Easier.
  • Spread It Evenly Across The Top Of The Cake.
  • Carefully Roll Up The Cake Like A Jelly Roll And Serve Seam Side Down On A Platter Or Pretty Board.

Notes & Wine Advice

Cake Note:
This Assembled Roulade Is Best Made The Day Of Serving, And You Can Keep It Covered And Refrigerated For 2 To 3 Hours.
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Course; Cake / Chocolate

Delta Caramel Cake

Delta Caramel Cake

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Ingredients

Makes: 12 Servings

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Grease The Bottom Of Two 9″ Round Or Square Pans With Vegetable Shortening And Dust With Flour.
  • Shake Out The Excess Flour, And Set The Pans Aside.
  • Place The Butter And Sugar In A Large Bowl, And Beat With An Electric Mixer On Medium Speed Until The Mixture Comes Together And Lightens, About 2 Minutes.
  • Add The Eggs, One At A Time, Beating Well After Each Addition.
  • Blend In The Vanilla.
  • Set Aside.
  • In A Smaller Bowl, Sift Together The Flour, Baking Powder, And Salt.
  • Alternately Add The Dry Ingredients And The Milk To The Batter, Beginning And Ending With The Dry Ingredients.
  • Blend On Low Speed Until Just Incorporated, 1 Minute More.
  • Divide The Batter Between The 2 Prepared Pans, And Place The Pans In The Oven.
  • Bake The Cake Until It Is Golden Brown And The Top Springs Back When Lightly Pressed With A Finger, 25 To 30 Minutes.
  • Remove The Pans From The Oven, And Place On A Wire Rack To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of The Pans, Give Them A Shake To Loosen, Then Turn The Layers Out Once And Then Again Onto The Rack So They Cool Right Side Up.
  • While The Cakes Are Cooling, Prepare The Icing.
  • To Assemble While The Icing Is Still Warm, Place 1 Cake Layer On A Serving Plate.
  • Spoon Over A Generous Ladle Of The Warm Icing, And Spread It To The Edges Of The Cake With A Metal Spatula.
  • Place The Second Layer On Top, And Spoon Several Generous Ladles Of Frosting Over The Top Of The Cake, Smoothing It Out With A Metal Spatula, And Letting The Icing Run Down The Sides.
  • When The Top Of The Cake Is Frosted And Pretty, Use The Remainder Of The Icing To Frost The Sides.
  • If The Icing Has Gotten Hard And Is Not Spreadable, Place The Pan Over Very Low Heat, Stirring Just A Minute To Warm It.
  • Or Place The Saucepan Into A Large Bowl Filled With 2″ Of Hot Water.
  • Dip The Spatula Into The Saucepan And Run This Icing Around The Cake In Clean Strokes, Being Careful Not To Tear The Cake.
  • Let The Cake Rest For 30 Minutes So The Icing Will Harden, Then Slice And Serve.
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Course; Cake

Red Velvet Cake

Red Velvet Cake

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Ingredients

  • Makes: 12 Servings

Cake

Ermine Frosting

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Grease Three 9″ Round Cake Pans, And Dust Them With Cocoa Or Flour.
  • Shake Out The Excess Cocoa Or Flour, And Set The Pans Aside.
  • Place The Butter And Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Creamy, 3 Minutes.
  • Add The Eggs, One At A Time, Beating Well After Each Addition.
  • Blend In The Vanilla And Red Food Coloring.
  • Set Aside.
  • In A Separate Bowl, Stir Together The Flour, Cocoa, And Salt.
  • In A Small Bowl, Stir Together The Buttermilk, Vinegar, And Baking Soda.
  • Add The Dry Ingredients And The Buttermilk Mixture To The Batter Alternately On Low Speed, Beginning And Ending With The Dry Ingredients.
  • Scrape Down The Bowl, And Stir To Blend The Batter One Last Time.
  • Divide The Batter Between The Pans, And Place The Pans In The Oven.
  • Bake The Cakes Until They Just Begin To Pull Away From The Sides Of The Pan, 16 To 18 Minutes.
  • Remove The Pans From The Oven, And Place Them On A Wire Rack To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of The Pans, Give Them A Shake To Loosen The Cakes, Then Turn The Layers Out Once And Then Again Onto The Rack So They Cool Right Side Up.
  • While The Cakes Cool, Make The Ermine Frosting.
  • Whisk Together The Flour And Milk In A Small Saucepan Over Medium Heat Until It Is Very Thick And Puddinglike, 4 To 5 Minutes.
  • Remove The Pan From The Heat, And Whisk In The Vanilla And Salt.
  • Pour The Mixture Into A Small Heatproof Bowl.
  • Cover The Surface Of The Mixture With Plastic Wrap And Place In The Refrigerator To Cool For 1 Hour.
  • Place The Butter And Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Fluffy, 4 Minutes.
  • Remove The Milk And Flour Mixture From The Refrigerator, And Slowly Add It To The Butter And Sugar While Beating On Medium.
  • Continue To Beat Until The Mixture Is Light And Fluffy And Resembles Whipped Cream, About 2 Minutes.
  • To Assemble The Cake, Place 1 Layer On A Cake Plate.
  • Spread About ¾ Cup Of The Frosting Evenly To The Edges.
  • Place A Second Layer On Top And Repeat.
  • Place The Third Layer On Top, And Spread A Thin Layer Of Frosting On The Sides And On Top, Making What Is Called A Skim Coat.
  • Chill The Cake For 15 Minutes.
  • (This Seals In The Crumbs And Prevents Them From Being Dragged Into The Frosting And Turning The Frosting Pink.)
  • Remove The Cake From The Refrigerator And, With The Remaining Frosting, Frost The Top And Sides Of The Cake.
  • Slice And Serve.
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Course; Cake

German Chocolate Cake from Anne Byrn

German Chocolate Cake from Anne Byrn

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Ingredients

  • Makes: 12 To 16 Servings

Cake

Coconut And Pecan Filling

  • 1½ Cups 12-Ounce Can Evaporated Milk
  • 1½ Cups Granulated Sugar
  • 4 Egg Yolks Slightly Beaten
  • ¾ Cup 1½ Sticks Unsalted Butter, Cut Into 12 Tablespoons
  • 1½ Teaspoons Vanilla Extract
  • ¼ Teaspoon Salt
  • 2â…“ Cups About 7 Ounces Unsweetened Flaked Coconut (See Cake Notes)
  • 1½ Cups Chopped Toasted Pecans See Cake Notes

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Grease And Flour Three 9″ Cake Pans, And Shake Out The Excess Flour.
  • Set The Pans Aside.
  • Place The Flour, Baking Soda, And Salt Into A Large Mixing Bowl, And Sift To Combine.
  • Set Aside.
  • Chop The Chocolate Into ½” Pieces, And Place In A Small Bowl.
  • Pour The Boiling Water Over It, And Stir To Melt The Chocolate.
  • Set Aside.
  • Place The Butter And Sugar In A Large Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Fluffy, 2 Minutes.
  • Add The Egg Yolks, One At A Time, Beating After Each Addition.
  • Add The Vanilla.
  • Alternately Add The Flour Mixture And Buttermilk To The Batter, Blending On Low Speed, Beginning And Ending With The Dry Ingredients.
  • Set Aside.
  • Place The Egg Whites In A Large Mixing Bowl, And Beat With Clean Beaters On High Speed Until Almost-Stiff Peaks Form, About 4 Minutes.
  • Fold The Egg Whites Into The Batter.
  • Divide The Batter Between The 3 Prepared Pans.
  • Place The Pans In The Oven.
  • Bake The Cakes Until They Spring Back When Lightly Pressed In The Center, 28 To 32 Minutes.
  • Remove The Cakes From The Oven, And Place On A Wire Rack To Cool For 15 Minutes.
  • Run A Knife Around The Edges Of Each Pan, And Gently Shake Them To Loosen The Cakes.
  • Invert The Cakes Once And Then Again Onto The Racks To Cool Completely, Right Side Up, 45 Minutes.
  • Meanwhile, Prepare The Filling.
  • Place The Milk, Sugar, Egg Yolks, Butter, Vanilla, And Salt In A Large Saucepan Over Medium Heat.
  • Cook And Stir Constantly, Until The Mixture Thickens And Is Caramel In Color, About 15 Minutes.
  • Remove The Pan From The Heat And Stir In The Coconut And Pecans.
  • Let The Mixture Cool Until It Is Thick Enough To Spread.
  • You Can Refrigerate The Filling While The Cake Layers Cool.
  • (Or To Speed The Process Along, You Can Make The Filling Before You Bake The Cake.)
  • To Assemble, Place 1 Cake Layer On A Serving Plate And Cover With 1 Cup Of Filling, Spreading It To The Edges.
  • Top With The Second Layer And Repeat.
  • Top With The Third Layer, And Pile The Remaining Filling On Top, Leaving The Sides Bare.
  • Chill For 1 Hour For Easier Slicing.

Notes & Wine Advice

Cake Notes:

If You Use Lightly Salted Butter, Reduce The Salt In The Cake To ¼ Teaspoon, And You Can Omit Salt From The Filling. Use Unsweetened Coconut, But If You Cannot Find It, Sweetened Will Do. Pecans Are Much More Delicious If Toasted First. Place Them On A Baking Pan In The Turned-Off Oven While You Are Preparing The Filling. When They Are Medium Brown And Fragrant, 3 To 5 Minutes, Remove From The Oven.
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Course; Cake / Chocolate
Cuisine; European / Germany

Sister Sadie’s Honey Cake

Sister Sadie’s Honey Cake

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Ingredients

Makes: 8 Servings

Cake

Topping

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
  • Lightly Grease And Flour A 9″ × 5″ Loaf Pan, And Shake Out The Excess Flour.
  • Set The Pan Aside.
  • Place The Honey, Sugar, Eggs, Coca-Cola, And Oil In A Large Mixing Bowl, And Stir With A Wooden Spoon For 50 Strokes Or Blend With An Electric Mixer On Medium-Low Speed Until Smooth, 1 Minute.
  • Set Aside.
  • Place The Flour In A Separate Mixing Bowl, And Stir In The Baking Powder, Cinnamon, Allspice, And Salt.
  • Fold The Dry Ingredients Into The Honey Mixture, Stirring Just To Combine.
  • Pour The Batter Into The Prepared Pan, And Place The Pan In The Oven.
  • Bake Until The Cake Springs Back In The Center When Lightly Pressed, 55 To 60 Minutes.
  • Remove The Cake From The Oven.
  • While It Is Warm, Spread The Honey Lightly Over The Top Of The Cake To Glaze It.
  • Let The Cake Cool In The Pan For 15 Minutes.
  • Run A Sharp Knife Around The Edges Of The Pan, Give The Pan A Gentle Shake, Then Invert The Cake Once And Then Again Onto A Wire Rack.
  • Scatter The Toasted Almonds Over The Top.
  • Let The Cake Cool For 30 Minutes Before Slicing.

Notes & Wine Advice

Cake Note:
To Toast Sliced Almonds, You Want To Be Very Careful And Leave Them In The Oven Only For A Few Minutes. Place Them In A Small Baking Pan In The Oven While It Preheats. Turn The Light On, And Watch The Almonds So They Don’t Get Too Brown—2 To 3 Minutes Is About Right.
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Course; Cake

Hershey Bar Cake

Hershey Bar Cake

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Ingredients

Makes: 12 To 16 Servings

  • Butter And Flour For Prepping The Pan
  • 1 Cup 2 Sticks Unsalted Butter, At Room Temperature
  • 1¼ Cups Granulated Sugar
  • 4 Large Eggs At Room Temperature
  • 6 Bars 1.55 Ounces Each Hershey’s Milk Chocolate
  • 2½ Cups All-Purpose Flour
  • ¼ Teaspoon Baking Soda
  • â…› Teaspoon Salt
  • 1 Cup Buttermilk At Room Temperature
  • ½ Cup Hershey’s Chocolate Syrup
  • 2 Teaspoons Vanilla Extract

Garnish

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Grease And Flour A 10″ Tube Pan.
  • Shake Out The Excess Flour, And Set The Pan Aside.
  • 2.
  • Place The Butter In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Creamy, 1 To 2 Minutes.
  • Gradually Add The Sugar, And Beat Until Light And Fluffy, 2 To 3 Minutes.
  • Add The Eggs, One At A Time, Beating After Each Addition.
  • Set Aside.
  • 3.
  • Unwrap The Chocolate Bars, Break Them In Half, And Place Them On A Glass Pie Plate In The Microwave On Medium Power For 1 To 1½ Minutes, Stirring Every 30 Seconds.
  • Fold The Melted Chocolate Into The Batter.
  • 4.
  • Sift Together The Flour, Baking Soda, And Salt In A Large Bowl, And Add This To The Chocolate Batter Alternately With The Buttermilk, Beginning And Ending With The Dry Ingredients.
  • Add The Chocolate Syrup And Vanilla, And Stir Until Well Incorporated.
  • Pour The Batter Into The Prepared Pan, And Place The Pan In The Oven.
  • 5.
  • Bake The Cake Until A Toothpick Inserted In The Center Comes Out Clean, 65 To 70 Minutes.
  • Remove The Cake From The Oven, And Place On A Wire Rack To Cool For 15 Minutes.
  • Run A Knife Around The Edges Of The Cake, And Then Give The Pan A Gentle Shake To Loosen The Cake.
  • Invert It Once And Then Again Onto The Rack So That It Cools Completely Right Side Up, About 1 Hour.
  • 6.
  • Before Serving, Garnish The Top With Chopped Pecans And/Or Sifted Confectioners’ Sugar.
  • Slice And Serve.

Notes & Wine Advice

Cake Note:
To Toast The Pecans, Place Them In A Small Baking Pan In The Turned-Off Oven For 3 To 5 Minutes, Or Until Medium Brown And Fragrant.
Ice Cream Sundae Cake: For A Fun Presentation, Just Before Serving, Fill The Center Of The Cake With Vanilla Ice Cream. Drizzle The Top With Chocolate Syrup, Toasted Pecans, And Maraschino Cherries.
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Course; Cake / Chocolate

Texas Sheath Cake

Texas Sheath Cake

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Ingredients

Makes: 16 Servings

Cake

Icing

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 400°F.
  • Lightly Grease And Flour A 13″ × 9″ Metal Baking Pan.
  • Shake Out The Excess Flour, And Set The Pan Aside.
  • Place The Flour And Sugar In A Large Mixing Bowl, And Stir To Combine.
  • Set Aside.
  • Place The Butter, Cocoa, And Water In A Medium-Size Saucepan Over Medium Heat, And Stir Until The Butter Melts And The Mixture Just Comes To A Boil, 3 To 4 Minutes.
  • Remove From The Heat And Pour Into The Bowl With The Flour And Sugar.
  • Stir To Combine.
  • Stir The Baking Soda Into The Buttermilk, And Stir Into The Batter Along With The Eggs, Cinnamon, And Vanilla.
  • Stir Until Smooth.
  • Pour The Batter Into The Prepared Pan, And Place The Pan In The Oven.
  • Bake The Cake Until The Top Springs Back When Lightly Pressed, 20 To 25 Minutes.
  • Remove The Cake From The Oven To Cool On A Wire Rack.
  • About 5 Minutes Before The Cake Is Done, Start Preparing The Icing.
  • Place The Butter, Cocoa, And Milk Into A Medium-Size Saucepan Over Medium Heat, Stir To Combine, And Bring To A Boil, 2 To 3 Minutes.
  • Place The Confectioners’ Sugar In A Large Mixing Bowl, And Pour The Hot Cocoa Mixture Into The Sugar.
  • Stir Until Smooth.
  • Fold In The Vanilla And Pecans Until Well Combined.
  • Pour The Icing Over The Warm Cake.
  • Let The Cake Cool For At Least 1 Hour Before Slicing.

Notes & Wine Advice

Cake Notes:
Sarah’s Family Uses Hershey’s Regular Baking Cocoa. But The Central Markets Use A Dark Unsweetened Valrhona Cocoa. This Cake Needs A Bit Of Salt, So That Is Why Lightly Salted Butter Is Called For In The Recipe. If You Are Baking With Unsalted Butter, Add ½ Teaspoon Salt To The Cake, And ¼ Teaspoon Salt To The Icing. Toast The Pecans Before Folding Into The Icing. Place The Pecans In A Small Baking Pan In The Oven For 4 To 5 Minutes While The Oven Preheats, Watching To Make Sure They Turn Golden Brown And Do Not Burn.
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Course; Cake

Helen Corbitt’s Coffee Angel Food Cake

Helen Corbitt’s Coffee Angel Food Cake

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Ingredients

Makes: 12 To 16 Servings

Cake

  • 1½ Cups Sifted Granulated Sugar Divided Use
  • 1 Cup Sifted Cake Flour
  • ½ Teaspoon Salt
  • 1¼ Cups Egg Whites From 8 To 9 Large Eggs
  • 1¼ Teaspoons Cream Of Tartar
  • ½ Teaspoon Vanilla Extract
  • 1 Tablespoon Espresso Powder See Cake Note
  • Coffee Butter Icing

Garnish

  • Toasted Sliced Almonds If Desired
  • Semisweet Chocolate Shavings If Desired

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Set Aside An Ungreased 10″ Tube Pan.
  • Stir ½ Cup Of The Sugar Into The Flour In A Large Bowl.
  • Sift Together 4 Times And Set Aside.
  • Add The Salt To The Egg Whites In A Large Mixing Bowl, And Beat With An Electric Mixer On High Speed Until Foamy, 2 To 3 Minutes.
  • Sprinkle The Cream Of Tartar Over The Eggs And Beat Until Soft Peaks Form, Another 2 To 3 Minutes.
  • Add The Remaining 1 Cup Sugar To The Egg Whites, About ¼ Cup At A Time, Beating On High About 1 Minute, Until The Whites Are Nearly Stiff.
  • Sift The Flour And Sugar Mixture Again Over The Beaten Egg Whites, Folding Into The Whites With A Rubber Spatula Until No Flour Can Be Seen.
  • Fold In The Vanilla And Espresso Powder Until Just Combined.
  • Pour The Batter Into The Ungreased Pan, Smoothing The Top.
  • Place The Pan In The Oven.
  • Bake The Cake Until It Is Firm When Pressed Gently On Top, 35 To 40 Minutes.
  • Remove The Pan From The Oven, And Invert It Onto A Wire Rack To Let The Cake Cool Upside Down In The Pan For At Least An Hour, Or Until Completely Cool.
  • To Assemble, Run A Knife Around The Edge Of The Pan, Give The Pan A Gentle Shake, And Invert The Cake Once And Then Again To Let It Rest Right Side Up On A Serving Plate.
  • Frost The Top And Sides With The Coffee Butter Icing.
  • Top With Toasted Almonds And Grated Chocolate.
  • Slice And Serve.

Notes & Wine Advice

Cake Note:
Helen Corbitt Called For Powdered Instant Coffee. You Can Find The Espresso Powder, Which Has More Flavor And Intensity Than Instant Coffee, In Most Supermarkets Today.
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Course; Cake

Fruit Cocktail Cake

Fruit Cocktail Cake

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Ingredients

  • Makes: 12 To 16 Servings

Cake

Sauce

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Grease And Flour A 13″ × 9″ Baking Pan, And Shake Out The Excess Flour.
  • Set The Pan Aside.
  • Place The Flour, Sugar, Baking Soda, And Salt In A Large Mixing Bowl, And Stir To Combine Well.
  • Add The Eggs, Vanilla, Lemon Juice, And Fruit Cocktail, And Blend With An Electric Mixer On Medium Speed Until Smooth But Chunks Of Fruit Cocktail Remain, 1 To 2 Minutes.
  • Pour The Batter Into The Prepared Pan.
  • Stir Together The Brown Sugar And Coconut In A Small Bowl, And Sprinkle This Mixture Over The Top Of The Batter.
  • Place The Pan In The Oven, And Bake Until The Cake Is Golden Brown, 22 To 27 Minutes.
  • While The Cake Is Baking, Prepare The Sauce.
  • Place The Milk, Sugar, Vanilla, Butter, Coconut, And Nuts In A Medium-Size Saucepan And Bring To A Boil, Stirring, Over Medium-High Heat.
  • Reduce The Heat To Low, And Let The Sauce Simmer Until It Begins To Thicken, 3 To 5 Minutes.
  • Remove The Pan From The Heat, And Keep The Sauce Warm.
  • When The Cake Has Baked, Remove It From The Oven, And Immediately Pour The Sauce Over The Cake.
  • Let It Cool To Room Temperature, About 30 Minutes, Then Slice And Serve.
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Course; Cake / Fruit

The Wacky Cake

The Wacky Cake

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Ingredients

Makes: 12 To 16 Servings

Cake

Caramel Icing

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Set Aside An Ungreased 13″ × 9″ Metal Baking Pan.
  • Sift Flour, Sugar, Cocoa, Baking Soda, And Salt Several Times To Combine Well.
  • Place In The Baking Pan, And Sift Several Times To Combine Well.
  • With Your Fingers, Make 3 Wells In The Dry Ingredients.
  • Into One Well, Pour The Oil.
  • Into Another, Pour The Vinegar.
  • Into The Third, Pour The Vanilla.
  • Stir With A Wooden Spoon To Combine The Ingredients Loosely.
  • Pour 1 Cup Of The Warm Water Over The Ingredients In The Pan, And Stir To Combine.
  • Pour The Second Cup Into The Pan, And Stir To Combine Well.
  • Place The Pan In The Oven.
  • Bake The Cake Until The Top Springs Back When Lightly Pressed With A Finger, 25 To 30 Minutes.
  • Remove The Pan From The Oven To Cool.
  • For The Icing, Place The Brown Sugar, Butter, Milk, Salt, And Vanilla In A Medium-Size Saucepan Over Medium Heat.
  • Bring To A Boil, Stirring.
  • Let The Mixture Boil For 1 Minute.
  • Remove The Pan From The Heat.
  • Place The Pan In A Large Bowl Filled With 2 Cups Of Ice.
  • Whisk The Icing Until It Begins To Thicken And Is Of Spreading Consistency.
  • Pour The Caramel Icing Over The Warm Cake, Spreading The Icing To The Edges And Corners Using A Small Spatula.
  • If Desired, Sprinkle On Chopped Pecans While The Icing Is Warm.
  • Let The Cake Rest For 30 Minutes So The Icing Hardens And Makes Slicing Easy.
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Course; Cake