Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Yellow Buttercake With Easy Caramel Icing
- add review
- #79119
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1/3 cup shortening
1/3 cup butter, at room temperature
1 1/2 cup sugar
3 large eggs, at room temp
2 1/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1 teaspoon butter flavoring
pecan halves, for garnish
grated orange peel, for garnish
Easy Caramel Icing
1 cup butter
2 cups firmly packed light brown sugar
1/2 cup buttermilk
1 teaspoon baking soda
2 tablespoons white corn syrup
1 pinch salt
1 teaspoon vanilla extract
directions
For Cake: Preheat oven to 350 degrees F. Grease and flour two 9 inch round cake pans or one 9 x 13 inch cake pan. Set aside.
In a large bowl, cream together shortening and butter with an electric mixer at medium speed. Gradually add sugar and beat until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition.
Sift together flour, baking powder and salt.
In a small bowl, combine milk and flavorings.
Add dry ingredients alternately with milk mixture to butter mixture, beginning and ending with dry ingredients, beat well after each addition.
Ladle batter into prepared pans, dividing equally. Bake for approximately 30 minutes or until a cake tester comes out clean. Let cake layers cool for 10 min. in pans. Invert onto cooling racks and let cool completely. Frost cake with caramel icing, Garnish with pecan halves and grated orange peel if desired.
For Easy Caramel Icing: In a 3 qt. saucepan, combine all ingredients. Cook over low heat on stovetop, stirring until ingredients are dissolved. Continue to stir until mixture reaches desired caramel color.
For a thick, spreadable icing, cook mixture until it reaches the soft ball stage, 234 to 240 degrees F. Less cooking time will produce a thinner, pourable icing that will thicken as it cools.
Remove icing from heat and transfer to a mixing bowl to cool until lukewarm. Beat with an electric mixer at high speed until icing is thick and creamy. If icing becomes too thick, thin with a small amount of corn syrup or milk.
Recipe Source: Sussie's Bakery in Marks, Mississippi
added by
johnyam
nutrition data
Nutritional data has not been calculated yet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
February 4, 2014
This cake sounds great and easy to make.
April 13, 2008
i love making cakes for my husband. he thinks this icing is out of this world good. he loves the texture and the taste of real caramel candy this icing has-soooo gooood!