My cookbook collection contains some regional favorites. One of those favorites is a tattered and cover less book that came from an estate sale.
When I saw this book, I knew that it had to be a good one. The pages were stained and some were missing, the cover must have been gone for some time. The spine of the book is broken, and part of it is missing. What delectable secrets did this book hold?
This loved and well used book was published in the 1960’s. Looking through the pages of this treasure, it is easy to see the pages most used. The history of this book must be a yummy one!
Cakes made from scratch are in this book. The recipe for a chocolate cake with caramel icing caught my eye. The cake called for coffee, this was an indicator that I would probably like this one! The caramel icing recipe sounded a little more complicated.
There is another recipe in my collection that gives great results. Why not use that icing recipe instead. Cooking should be fun, with tasty results, so I would use the devil’s food cake recipe and my favorite caramel icing recipe. The result got a two thumbs up at my house.
1 cup butter
1 ½ cups sugar
1 cup buttermilk
2 ½ cups cake flour
½ teaspoon salt
½ cup strong coffee
1 teaspoon soda
1 teaspoon vanilla
Cream the butter and the sugar. Add the eggs one at a time and beat well. Add the butter milk and sifted flour and salt to the creamed mixture.
Dissolve the cocoa in the cooled coffee, add the soda and beat until foamy. Add the coffee mixture to the creamed mixture and blend well. Stir in the vanilla.
Pour into 3 eight inch cake pans that have been greased and floured and bake in a 350 degree oven for about 25 minutes, or until cake tests done. Let the cake cool in the pans for about 5 minutes and turn out onto a cooling rack. Cool completely before icing.
Caramel Buttercream Icing
½ cup granulated sugar
½ cup cream
½ cup softened butter
4 – 5 cups confectioners’ sugar
Pinch of salt
Milk for thinning icing
Melt the sugar in a heavy pan over a medium high heat. The sugar will completely melt, be careful, this is extremely hot!!! Allow the sugar to begin to change to an amber color. Stay right there with it the entire time, this mixture will burn quickly. Remove the pan from heat. Immediately pour the cream in slowly. The mixture will bubble, keep stirring until completely smooth. Set the mixture aside to cool.
Cream the butter, adding the sugar in small batches of about ½ cup. Add the salt. Drizzle the cooled caramel into the butter mixture slowly. Adjust the texture of this icing to your taste. If needed add milk to make the icing spreadable. More confectioners’ sugar may be added if needed. Frost the cooled cake.
Joining the following parties
Miz Helen’s Country Cottage for Full Plate Thursday
Stone Gable Cottage for Tutorials, Tips and Tidbits
Have A Daily Cup of Mrs. Olson for Share Your Cup Thursday
A Delightsome Life for Home and Garden Thursday