Reviewed: Jun. 29, 2009

My best friend asked for a Caramel Cake for her birthday. Out of the 7 recipes I found, I decided to make this one. I found the frosting hard. I had to make it twice (I didn't cook it enough first time) BUT it was well worth the effort. My friends and family loved it.

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Micki in Atlanta

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Reviewed: Nov. 26, 2008

like real good.... but it was sorta hard to get the evaporated milk.

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Rebekah Johnson

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Reviewed: Apr. 23, 2008

This is very tasty. The best food for people that just love caramel. It took hard work but was very worth it in the end. The only thing I suggest is to had 2 more pinches of salt. It really makes a difference. Overall this was a pretty good cake!!!

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12345

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Reviewed: Mar. 19, 2007

Great recipe although I didn't have time to let the frosting reach soft ball stage so I ended up serving it as a glaze. And as for the walnuts, I finely ground and sprinkled them on top decorating with a few walnut halves. Very tasty though, my family loved it =]

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Timiah

Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

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Reviewed: Dec. 15, 2006

The cake was good but the caramel icing was way too sweet and rich (richer than buttercream).

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Jen

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Reviewed: Jun. 19, 2006

I was looking for a caramel cake recipe and had not tried one before. This cake turned out just as I was hoping. The cake was not too sweet to compliment the extremely rich, thick caramel frosting. Delicious!

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Peggy

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Reviewed: Nov. 2, 2004

For the cake, Try this trick my grandma used to do for a tender cake (I always use it) substitute 2 cups allpurpose flour and 1/2 cup cornstarch for all the flour. I used 4 more tablespoons of butter and thats it. I live in the Carribean so things like cake flour are hard to find for household use. This yields a softer and more tender crumb. If you want an orange or lemon flavored cake, substitute the water for orange juice or lemonade and add grated rind to the butter sugar mixture.

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LFUJII

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Reviewed: Sep. 24, 2004

I thought this was very yummy. It was well received at the party that I made it for. The cake was a little heavier than I expected, though. I have a candy thermometer that I use to help me with "soft ball" stage, and I used a small cup of ice water, too, which is how my fathe taught me. The reviewer who said that it takes 90 - 120 minutes to get to soft ball stage -- Hmmm... I just don't know what to think about that. My frosting was ready in under 30 minutes.

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SUSU71

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 1, 2003

"soft balls" takes between 90 and 120 minutes to form. Be sure to plan for this time frame when cooking the cake.

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MONGOJON

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Reviewed: Nov. 30, 2002

This was absolutely delicious!!! It was moist, the icing was superb. This was the first cake I ever cooked from scratch and I am proud to say my entire family enjoyed this delightful cake with the rest of our Thanksgiving dinner. GOOD JOB!

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JAMS08

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Reviewed: Jun. 15, 2002

With four eggs, I expected this cake to be a little more light and airy. I wasn't happy with my results, therefore I didn't even attempt the frosting.

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Pamela

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Reviewed: Nov. 26, 2001

This was a pretty good recipe. It was rather time consuming, but well worth it. I had to call around to find out what "soft ball stage" meant, but after that, it was all good.

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22MAGIC

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Reviewed: Sep. 15, 2001

This was hard not to say that it would not been good if I wasn't a beginner. I had to throw it away once it was dome baking. I really don't know where in the process I messed up. This is Not recommended for a beginner.

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