Sunday, August 12, 2012

Blog's Caramel Cake From The Help

The blogger from Scrumdillyicious found the recipe for the caramel cake that's apparently talked much about in Kathryn Stockett's book, The Help. I have not read the book, but I did just watch the movie.

It was free on On-Demand! A good movie like this was FREE!

There was the infamous pie in the movie, but not this delicious-looking cake. But who cares!? Just look at this cake.

Here is the link for Scrumdillyicious' recipe on her blog.

And here it is in the form of words on here:

Minny's Caramel Cake
Makes one 9" 2-layer cake

1 cup finely chopped pecans, plus extra for garnish
1 cup unsalted butter at room temperature
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
3 cups unsifted cake flour
1/8 tsp salt
3 tsp baking powder
1 1/2 cups buttermilk

For the cake:
Pre-heat oven to 350°F. Cream butter and sugar with an electric mixer at medium speed for about 20 minutes or until mixture is light and fluffy. Reduce speed to low and add eggs one at a time beating well after each addition. Add vanilla and mix until blended. Combine flour, baking powder, pecans and salt in another bowl. Slowly alternate adding buttermilk and flour mixture to butter mixture, Begin and end with flour mixture and make sure to scrape down sides of bowl frequently until all is combined. Mix batter until well blended and smooth.

Prepare 2 9-inch pans by lining the bottoms with parchment paper, buttering the side then dusting with flour. Divide the batter evenly among the 2 pans. Bake for 18-20 minutes or until cake is lightly browned and springs back and a toothpick inserted in the middle comes out clean. Remove cakes from pans after cooling for 10 minutes and then cool completely on wire racks.

Minny's creamy caramel frosting:
2 1/2 cups sugar
1 large egg, slightly beaten
8 tbsp unsalted butter
3/4 cup whole milk
1 tsp vanilla

Melt 1/2 cup of sugar in iron skillet slowly, until brown and runny. Mix egg, butter, remaining sugar, and milk in a saucepan and cook over a low flame until butter melts. Turn the heat up to medium and add the browned sugar. Cook until it reaches the soft ball stage or until mixture leaves sides of pan. This takes about 10 minutes. Remove from fire, let cool slightly, and add vanilla. Beat until right consistency to spread. If it gets too thick add a little cream. This will ice a 2 layer cake. Garnish with whole pecans.

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