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Category   Desserts - Breads
Sub Category   None

2 c. all-purpose flour
2/3 c. cocoa
1 ¼ tsp. baking soda
¼ tsp. baking powder
1 tsp. salt
2/3 c. (1 ½ sticks) butter
1 2/3 c. sugar
3 large eggs
½ tsp. vanilla
1 1/3 c. water
Caramel Icing-
4 c. sugar
1 c. milk
1 stick (1/2 c.) butter
1/8 tsp. baking soda
1 tsp. vanilla

TRISHA YEARWOOD’S OLD-FASHIONED COCOA CAKE WITH CARAMEL ICING Preheat oven to 350 degrees. Pam spray 2 (9-inch) cake pans. Cocoa Cake- Sift together flour, cocoa, baking soda and powder, and salt and set aside. With an electric mixer, cream butter and sugar until fluffy, about 5 minutes. Add eggs and vanilla and beat on high-speed for 3 minutes. Add flour mixture alternately with water, beginning and ending with flour. Divide batter evenly between pans and bake for 30 to 35 minutes. Turn layers out onto racks that have been sprayed with cooking spray.
Caramel Icing- Mix 3 cups of the sugar and milk in heavy 3-quart saucepan. Slowly bring to a boil and keep hot. Caramelize the remaining 1 cup sugar in an iron (or heavy-duty enamel) skillet by cooking over medium-high heat and stirring and scraping the pan with a flat-edged spatula as the sugar melts. Cook until syrup turns to medium or dark brown in color (this occurs at about 320 degrees to 350 degrees on a candy thermometer. Do not scorch syrup. Stream syrup into boiling sugar and milk mixture and cook to the soft-ball stage (when the syrup forms a ball when dropped into cool water but is still soft), about 238 degrees. Add butter, baking soda, and vanilla. Pour hot mixture into the metal bowl of an electric mixer and beat as it cools, until the icing is creamy, 15 to 20 minutes. Spread on cake layers while icing is still warm. If it becomes too stiff, add a few drops of water.

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