Recipes

Rose’s Famous Caramel Cake

  • Serves

    makes 1 Cake

JAMES OSELAND

Rose Deshazer-White, of Chicago's South Side, earned local fame for this buttery cake slathered with rich caramel icing.

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What You Will Need

Ingredients

  • 16 tbsp. unsalted butter, softened
  • 3 14 cups cake flour
  • 1 tbsp. baking powder
  • 12 tsp. salt
  • 6 14 cups sugar
  • 2 tsp. vanilla extract
  • 4 eggs
  • 1 14 cups milk
  • 16 tbsp. salted butter
  • 2 (12-oz.) cans evaporated milk

Instructions

Step 1

Heat oven to 350°. Making sure all ingredients are at room temperature, grease two 9" round cake pans with 1 tbsp. unsalted butter; dust with 1 1⁄2 tbsp. flour, tap out excess, and set aside. Sift flour, baking powder, and salt together; set aside. Beat remaining unsalted butter and 2 1⁄2 cups sugar in a bowl with an electric mixer until fluffy. Add vanilla and eggs one at a time, beating after each addition. Add flour mixture and milk alternately in 3 batches, beating smooth after each addition. Divide batter between pans. Bake until golden, 30–35 minutes. Let cool on a rack for 10 minutes; remove cakes; let cool completely. Slice tops off cakes to level them.

Step 2

To make icing, cook remaining sugar and salted butter in a pot over high heat, stirring constantly, until light brown, 7–8 minutes. Carefully stir in evaporated milk; reduce heat to medium-low; cook, stirring constantly, until smooth, 8–10 minutes. Cook, stirring occasionally, until icing registers 240° on a candy thermometer, about 1 1⁄2 hours. Remove from heat; beat with a wooden spoon until thick, glossy, and spreadable, 20–25 minutes. (A dollop dropped on a plate should ooze only slightly.) Ice bottom layer of cake; top with second layer and ice the outside. Chill cake until set.

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