This is basically a pound cake with a few minor adjustments, including extra eggs. Eggs are the magical ingredient. Their job in this batter is to provide structure. When heated, egg proteins coagulate and give stiffness to the cake- all the better for shaping our little petite fours.
- 1 cup butter unsalted
- 1/2 cup vegetable shortening
- 2 1/2 cups sugar
- 5 large eggs
- 2 3/4 cup flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup milk
- 1 tsp vanilla extract
- Heat oven to 325F
- Cream together butter and vegetable shortening. Mix in sugar.
- Mix in eggs one at a time.
- Add the flour, salt and baking powder. Stir in milk and extract.
- Pour batter into a greased and floured 13×9 pan.
- Bake for 20-25 minutes, until the top is golden and a cake tester comes out clean. Let the cake cool.
- Dump out upside down on a cutting board. Carefully cut off the rounded top of the cake (now on the bottom) making it flat. Chill for at least 2 hours.
- Cut the rectangular cake in half. Slice each half into 3 layers. You will have 6 layers of cake. Spread caramel on 3 and top with the other 3 layers, making 3 yummy caramel cake sandwiches. Chill while you make the icing.
- Once chilled again, cut into one inch squares. (I trimmed the browned edges off of my cake because I am a little meticulous.)
- It’s important to cream the butter and shortening first then mixing in the sugar. It gives the end product structure by beating air into the butter, while the sugar helps to hold the air by dissolving, leaving little bubbles throughout the fats.
- Mixing in the eggs one at a time helps to create a lighter, spongier cake.
- Use a large serrated knife to cut the cake. The longer it is, the easier it will be to slice the cake evenly.
- The cake is easier to cut when chilled.
- 3/4 cup dark brown sugar
- 1/4 cup maple syrup
- 5 tbsp butter unsalted
- 1 can sweetened condensed milk
- 2 tsp vanilla extract
- Bring sugar, syrup and butter to a boil in a saucepan over medium heat. Simmer until the sauce darkens, about 5 minutes.
- Add condensed milk and stir continuously as you bring to a boil. Boil for 3-5 minutes until the sauce thickens slightly.
- Take off the heat and add vanilla. Let cool- it will noticeably thicken up even more.
- Store in the refrigerator for up to one month. If it lasts that long…. Enjoy!
Do not stop stirring. Not once. Even if the cake is burning and the dog HAS to go out. Trust me and my first batch of burned caramel that this is not one of those recipes that you can cheat on. The “stir frequently” instructions are no joke!
Poured Fondant Icing
Poured Fondant Frosting
- 1 1/2 cups white chocolate melting discs or chips
- 4 cups confectioners sugar
- 1/4 cup light corn syrup
- 2/3 cups water hot
- 2 tsp almond extract
- pink and green decorators icing
- Place cakes spaced apart on a cooling rack.
- Melt the chocolate over low heat or in the microwave.
- Add the sugar, corn syrup and hot water to a saucepan over low heat. Bring to a simmer and remove from heat.
- Stir in melted chocolate and almond extract. This stuff hardens quickly! Use immediately. If it does harden too soon, reheat until it gets runny again.
- Pour generously over the tiny cakes. Chill in refrigerator for at least 10 minutes. Decorate with pink and green icing using tips to create flowers and leaves. I like to serve them with tea. Pinkies up!
- If you liked this recipe, please comment below! thank you!
- I tried both white chocolate chips and Ghirardelli’s melting wafers. I feel that the discs melted easier and more evenly.
- If you choose to melt your chocolate in the microwave, start with 30 seconds. Stir, then keep melting in 15 second intervals while stirring when checking.
- Line a baking sheet with aluminum foil and place under the cooling rack for easy clean up.
- For easy decorating, I picked up Betty Crocker’s decorating icing and tips at the grocery store.