• Joined June, 2009
  • Intermediate Home Cook
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Old-Fashioned Caramel Cake

Old-Fashioned Caramel Cake

First of all, the frosting is absolutely divine! When I tasted it for the first time, I commented that it was too good for words. No matter how much powdered sugar I added, though, the frosting was not thick enough. My advice is to allow plenty of time to make the frosting; at least an hour or so of refrigeration prior to icing the cake seems to help thicken and improve the frosting's consistency more than powdered sugar alone. The cake recipe needs a bit of adjusting, in my opinion. 6 eggs are far too many. The cake ends up tasting dry and has an extremely dense texture. (It was almost as if I was eating unleavened bread with frosting rather than cake with frosting. The reason why I did not throw the cake out, to be honest, was because the frosting was too delicious to dispose of.) The next time I make it, I am going to try using 3 eggs instead of the 6 that the recipe calls for. Another quick suggestion that I have for anyone baking this cake is to sprinkle some powdered sugar — sgrishka 6/21/2009

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