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Caramel Cake I

Reviewed: May 10, 2012
This was 1 of the BEST recipes i've ever used for baking from scratch. The cake itself was good & I hadn't even frosted yet-i think thats because this recipe uses brown sugar-vs-white sgr. Altho the recipe calls for only vanilla extract, i use 1/2 pure almond & 1/2 vanilla-(good flavor combo). I used Cake Flour, i think thats why it was so moist. but, i shouldnt have sifted the flour becuz it is already presifted. I only use cake flour when i bake from scratch. it was so moist, it fell apart when i tried to get it out of the dish. I wont sift it next time. i had 2 start over, but used reg flour (i didnt hv enough cake flour left after the 1st try), which made the cake heavy & dry. baked it in a 9x13 glass dish, browned beautifully. it rose nicely w/the cake flour - was really flat & dense w/the regular flour. i, too, followed the directions for the frosting to the "tee", but it never got thick. I beat it for at least 5 min straight. so i drizzled it over the cake. i think i'll do what Paula "D" did w/her caramel frosting - add a little powered sugar to help thicken; well she added a lot, but thats 2 sweet 4 me. its a wonderful caramel sauce. i'll continue to use it as sauce or poke holes in my cake & drizzle that way. i refrigerated the caramel sauce & warmed it to drizzle over my crumbled cake that fell apart. it bounced bk to silkiness every time. Also, i salvaged & froze my first cake that fell apart, it warms very well out of the freezer-warm on defrost
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