Tasty Tuesday: Quick Caramel Icing(and an easy chocolate cake)
Chocolate cake with caramel icing is a sort of family tradition in my mom’s family. My grandmother used to make it when the children were all at home and it was such a favorite dessert that it became a staple at any family get together. Growing up there was no question in my mind that if we were with the Martin’s, there would be chocolate cake with caramel icing. I have lots of good memories eating that dessert!
I love that it this caramel icing is super simple to make and yet is special enough to serve to guests. And trust me, if you do serve it to guests, be prepared for lots of compliments. It’s always gotten rave reviews when I’ve served it. Oh and if you think you’ll have trouble eating a whole cake remember that it is something that freezes really well. And it’s always incredibly handy to have a quick dessert in the freezer when you have someone drop by unexpectedly.
I also included our favorite chocolate cake recipe…so moist and delicious!
Quick Caramel Icing
1/2 c. butter
1 c. brown sugar
1/4 c. milk
2 c. sifted powdered sugar
Melt butter and brown sugar together on low heat. Bring to boil and boil 2 minutes, stirring constantly. Add milk and heat just until boiling again. Remove from heat and cool slightly. Mix in powdered sugar until smooth. (I find using a whisk really helps in getting it smooth.)
Several things to note: The icing will be pretty runny but it WILL set up firm. This makes plenty for a 9×13 cake- in fact you might not even want to use it all if you aren’t much of a sweet tooth.
Devil’s Food Cake
1/2 c. shortening (I use butter)
1 1/2 c. sugar
1/2 c. cocoa
2 1/4 c. flour
1/4 tsp. salt
1 1/4 tsp. baking soda
1/2 c. sour milk or buttermilk*
1 c. boiling water
1 tsp. vanilla
Cream shortening and sugar; beat until fluffy. Add eggs and continue to beat. Add vanilla. Add dry ingredients (except baking soda) alternately with sour milk. Add baking soda to boiling water and dissolve; add all at once to other ingredients. Stir only enough to blend. This makes a very thin batter. Pour into a greased 9×13 pan or two 8 in. pans and bake at 350 degrees for 25-30 minutes.
* To make your own buttermilk just mix 1/2 c. milk and 1/2 tablespoon of white vinegar or lemon juice. Let stand for 5 min. and use as you would buttermilk.