Caramel Cake II

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Most Helpful Positive Review

Dec 22, 2003

This is a great cake IF the directions are followed exactly. First reviewer must not know how caramel syrup is made by "caramelizing" the sugar. Make this wonderful cake and you will enjoy a very special treat.

—Juanita Peek

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Most Helpful Critical Review

Aug 05, 2004

I've make caramel - water just makes it sieze up most of the time. Too hard for just 3 tbsp. I used a different recipe for it.

—suzanna

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16 Ratings

Feb 28, 2003

Where's the caramel? The recipe states to add sugar and water in a pan and cook it but doesn't say how much caramel....

—LFILLI

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Aug 17, 2009

Recipe Editor's Note: We have corrected this recipe, and changed the shortening called for in the direction to butter as listed in the ingredients. We are sorry for any confusion the mistake in editing caused.

—the allrecipes staff

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Aug 26, 2009

This cake has become a family and friend favorite. I am rarely able to make the caramel syrup easily, but I always have enough. I also use it to make cupcakes (I get 24 cupcakes per recipe).

—LeeAnn

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Sep 25, 2008

This is a very yummy cake! If you follow the directions as listed, it turns out very good! I made this for my husband and he loves it too! Thanks for the great recipe!

—Janelle D.

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May 15, 2011

I baked this recipe for my family and they loved it the second time around I did not cook the sugar as long the color was more of a light brownl. But this time not only did I add the caramel to the batter but before it went into the oven I also sprinkled it over the top of the cake it turned out amazing.

—lisag3girls

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Feb 12, 2009

I must have done something wrong because I did not care for this recipe. I was proud of myself when I made the caramel from scratch (never did this) but the end result was not moist but grainy and crumby. Not what I expected for Caramel cake. I did make is in one 13"x9" pan and used butter not shortening throughout. Oh well better luck next time?

—Viktoria

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Nutrition

Calories
185 kcal
9%

Carbohydrates
29.1 g
9%

Cholesterol
42 mg
14%

Fat
6.7 g
10%

Fiber
0.3 g
1%

Protein
2.5 g
5%

Sodium
162 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Caramel Cake II

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 185
** Calories from Fat: 60

% Daily Value *
** Total Fat 6.7g 10 %
** Saturated Fat 3.9g 20 %
** Cholesterol 42mg 14 %
** Sodium 162mg 6 %
** Potassium 40mg 1 %
** Total Carbohydrates 29.1g 9 %
** Dietary Fiber 0.3g 1 %
** Protein 2.5g 5 %
** Sugars 15g
** Vitamin A 4 %
** Vitamin C < 1 %
** Calcium 6 %
** Iron 15 %
** Thiamin 17 %
** Niacin 14 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.