Best Aunt Susans Caramel Cream Cake Recipes

Aunt Susan's Caramel Cream Cake image

Provided by Claudia McClaran

Categories Cakes

Time 25m

Number Of Ingredients 17

1 c butter, room temperature
2 1/2 c sugar
5 eggs, separated (reserve 1 yolk for frosting)
3 c cake flour
1/2 tsp salt
1 tsp cocoa, unsweetened
1 tsp baking soda
1 c buttermilk
5 Tbsp strong brewed coffee (1/4 cup + 1 tablespoon)
2 tsp vanilla extract
CARAMEL CREAM FROSTING
2 tsp cocoa, unsweetened
1 lb confectioners' sugar, sifted
1/2 c butter, room temperature
1 egg yolk, beaten
3 Tbsp strong brewed coffee, cooled
1 Tbsp vanilla extract

Steps:

1. Using electric mixer on medium high speed, cream butter and sugar until light and fluffy.
2. Add 4 beaten egg yolks and continue beating.
3. Sift flour, salt and cocoa together.
4. Dissolve baking soda in buttermilk.
5. Add dry ingredients alternately with buttermilk mixture to the creamed mixture, beginning and ending with dry ingredients.
6. Blend in coffee and vanilla.
7. Beat egg whites until stiff, but not dry and fold into batter.
8. Pour into three greased and floured 8-inch cake pans.
9. Bake in 375° oven for 25 minutes.
10. Frost with Caramel Cream Icing between layers, sides and top.
11. For caramel cream icing:
12. Sift cocoa and confectioner's sugar together.
13. In mixer, cream butter and sugar/cocoa mixture together thoroughly.
14. Add egg yolk, coffee and vanilla. Beat until soft and fluffy. Frost cake.
15. NOTE: There is an uncooked, beaten egg yolk in the frosting. I have always used it and it has never caused a problem, however, if you are concerned, internet research gave suggestions of 1)just leave it out, may change texture and richness of frosting 2)substitute pasteurized egg product and use 1/2 the amount listed for 1 egg 3) pasteurize your own egg yolk by heating the egg, whisking constantly, until it reaches 160º. Done over hot simmering water it won't cook solid but will kill bacteria. 4) use reconstituted powdered egg I HAVE NEVER TRIED ANY OF THESE ALTERNATIVES AND DON'T KNOW WHAT THE FINAL RESULT WOULD BE.

Aunt Tom's Italian Cream Cake image

Provided by Debbie Arnold

Number Of Ingredients 17

For cake layers
2 cups granulated sugar
1 1/2 cups vegetable shortening, softened
1 stick (1/2 cup) margarine, softened
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
2 cups sweetened flaked coconut
1 cup chopped pecans
For frosting
an 8-ounce package cream cheese, softened
1 stick (1/2 cup) margarine, softened
1 teaspoon vanilla
a 1-pound box confectioners' sugar

Steps:

Make cake layers:
Preheat oven to 375°F. and lightly butter and flour three 9- by 2-inch round cake pans, knocking out any excess flour.
In a bowl with an electric mixer beat together sugar, shortening, and margarine until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt. Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until combined. Beat in vanilla, coconut, and chopped pecans. Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly.
Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven halfway through baking, until a tester comes out clean, about 30 minutes. Cool cake layers in pans on racks 10 minutes and invert onto racks to cool completely.
Make frosting:
In a bowl with an electric mixer beat together cream cheese, margarine, and vanilla until smooth. Gradually beat in confectioners' sugar, beating until creamy.
Stack cake layers on a cake plate, spreading about 1/2 cup frosting between each layer. Spread remaining frosting on top and side of cake.