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Creme Caramel Cake


1 cup softened butter
5 eggs
1 cup buttermilk
3 cups cake flour
1 tsp. baking powder
1 tsp baking soda
2 ½ cups sugar
2 tsp. pure vanilla extract
5 Tbsps. combined mocha syrup, coffee, caramel and chocolate liqueur

Allow butter, eggs and buttermilk to stand at room temperature. Grease and flour three 9 inch cake pans and set aside. Sift cake flour- this can be done by pulsating it in a food processor. Set aside. In a bowl stir together baking soda, baking powder, flour and salt. Set aside. In a mixing bowl beat butter with an electric mixer on high for 30 seconds. Beat in sugar until well combined. Beat in egg yolks one at a time into mixture for 5 minutes on high speed. Start on low speed, alternate flour mixture and cake mixture ending with flour mixture. Beat on low speed after each addition just until blended.

Add 2 teaspoons vanilla extract (splurge here). Add Hershey’s syrup. If you are making for family you may merely want to use flavored syrups instead of liqueur. Gently, stir these into the mixture. Thoroughly wash beaters and bowl. Dry. In mixing bowl, beat egg whites at high speed until stiff. Fold 1 cup of batter into the egg yolk mixture; gently fold remaining egg white mixture in to this Divide batter evenly among three pans. You may want to test your oven for correct temperature. Bake at 325 ° for 20-25 minutes until top springs back when touched. Cool cakes in pans for 10 minutes.

Remove cakes from pans and cool thoroughly (30-60 minutes) Using recipe below spread first layer with ¾ cup frosting add second layer and repeat for third. Bake in a FROSTING In a heavy duty bowl, mix 1 cup softened butter, beat at high speed until smooth. Gradually add 2 cups powdered sugar, beating well. Slowly beat in 6 tablespoons. of coffee, caramel, and chocolate liqueur. Add 2 teaspoons vanilla. Gradually add remaining sugar from bag. The original recipe called for 6 cups, if this to be too stiff. Use what is remaining in bag to start. Beat until smooth and a good consistency. It is easier to spread without tearing the cake.

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