2019-03-01_Cooking_with_Paula_Deen_Special_Issues

PAULA DEEN’S BEST CAKES & PIES 74

1 cup butter, softened
2 cups sugar
4 large eggs
1½ teaspoons vanilla extract
3 cups self-rising fl our
1 cup whole buttermilk
Caramel Frosting (recipe follows)
1⁄3 cup caramel, reserved from
Caramel Frosting
Garnish: toasted pecan halves

1. Preheat oven to 350°. Spray 3 (9-inch)
   round cake pans with baking spray with
   fl our. Line pans with parchment paper;
   spray paper.


2. In a large bowl, beat butter and sugar
   with a mixer at medium speed until
   fl uff y, 4 to 5 minutes, stopping to scrape
   sides of bowl. Add eggs, one at a time,
   beating well after each addition. Beat in
   vanilla.


3. With mixer on low speed, gradually
   add fl our to butter mixture alternately
   with buttermilk, beginning and ending
   with fl our, beating just until combined
   after each addition. Divide batter among
   prepared pans.


4. Bake until a wooden pick inserted
   in center comes out clean, 25 to
   30 minutes. Let cool in pans for
   10 minutes. Remove from pans,
   gently peel off parchment, and let
   cool completely on wire racks.


5. Spread Caramel Frosting between
   layers and on top and sides of cake.
   Drizzle with reserved caramel from
   Caramel Frosting. Garnish with pecans,
   if desired. Store in an airtight container
   for up to 3 days.

Caramel Frosting

Makes 5 cups

2 cups granulated sugar

¼ cup water

2 tablespoons light corn syrup

1½ cups butter, softened and divided

1 cup heavy whipping cream

6 cups confectioners’ sugar, sifted

1. In a large heavy-bottomed saucepan,
   whisk together granulated sugar, ¼ cup
   water, and corn syrup just until sugar
   is moistened. Cook, without stirring,
   over medium-high heat, until mixture
   is golden brown. (While caramel cooks,
   brush any sugar crystals on sides of pan
   with a pastry brush dipped in water.)


2. Remove from heat, and carefully stir
   in ½ cup butter until melted. Slowly stir
   in cream until smooth. Let mixture cool,
   stirring occasionally, until just warm,
   about 1 hour. Reserve ⅓ cup caramel in a
   small bowl for Caramel Layer Cake.


3. In a large bowl, beat remaining
   caramel and remaining 1 cup butter with
   a mixer at medium speed until smooth.
   Gradually add confectioners’ sugar,
   beating just until smooth. Cover with
   plastic wrap, and let stand until frosting
   has reached a spreadable consistency,
   about 10 minutes. Use immediately.

Caramel Layer Cake

Makes 1 (9-inch) cake