kelliep Profile - (14601401)

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Member Since: Jun. 2012
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Recipe Reviews 1 review
Caramel Cake I
After reading the reviews, I also increased milk, and I upped the servings to make a thicker cake (in a 9x13). I also baked at 325 and just watched it til it was ready. I was so worried about it being dry, but by making these changes, this cake turned out EXTREMELY moist. Also, I used half vanilla extract and half almond extract in the cake batter because I love that almond flavor. I have never made anything with real caramel before, and I didn't realize how long the heating and cooling process actually takes! I was worried that thermometer was never going to go from 220-238, but it did! It is well worth the wait, because this cake is delicious!

1 user found this review helpful
Reviewed On: Jun. 30, 2012

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