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Whipped Cream Caramel Cake Recipe


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     Whipped Cream Caramel Cake

Category   Desserts - Breads
Sub Category   None
Preptime   30 Minutes

1 cup unsalted butter, softened
1 1/2 cups sugar
4 large eggs
2 1/4 cups sifted cake flour
2 tsp. baking powder
1/2 teaspoon salt
3/4 cup milk
1 Tablespoon vanilla extract
Whipped Cream Caramel Frosting

Preheat oven to 350 degrees. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating until blended after each addition.
Combine flour, baking powder and salt. Add to butter mixture alternating with milk, beginning and ending with flour mixture. Beat a low speed after each addition. Stir in vanilla. Pour batter into 2 greased and floured 8 inch round cake pans.
Bake at 350 degrees for 26 to 28 minutes or until wooden pick inserted in center comes out clean. Cool pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours. This step enables you to split the layers with ease. If you are making a 2 layer cake instead of a 4 layer cake skip the chilling part.
Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer on a cake plate. Spread with 1/2 cup Whipped Cream Caramel Frosting. Repeat procedure with remaining 3 layers. Frost sides and top of cake with remaining frosting. Store in refrigerator.

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