CARAMEL BUTTER CAKE

[chief_cook2]

CARAMEL BUTTER CAKE

Rich and delicious!




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INGREDIENTS:

3 cups cake flour
1 cup sweet butter
3 teaspoons baking powder
1 teaspoon salt
2 cups super fine sugar
4 large eggs
1 cup milk
1 1/2 teaspoons vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract

Preheat gas oven 350 degrees, electric 325 degrees. All ingredients
should be room temperature. Grease and flour 2 (9-inch) round cake
pans. Sift flour, add baking powder and salt. Set aside. On medium
speed, cream butter and sugar, until light and fluffy. (Or 150 strokes
by hand.) On medium speed, (or another 150 strokes) add 1 egg at a
time. After 2 eggs add 2 tablespoons flour. Add flour mix alternating
with the milk, ending with the flour. Add extracts. Place cake pan in
middle of oven. Pans should not touch. Baking time approximately 35
minutes.

Caramel Frosting:
2 cups dark brown sugar
1 stick butter
3 to 4 cups confectioners sugar, sifted
8 to 10 tablespoons heavy cream

Blend all ingredients at medium speed until combined and spread over
cake after it has cooled.

Yield: 8 to 10 servings