Caramel “3 Milk” Cake
Cake Ingredients:
- 5 Eggs
- ¾-1 c. Sugar
- 1 tsp. Vanilla
- 1 ½ c. Flour
- 2 tsp. Baking Powder
Ingredients for 1st 2 Milk Layers:
- 3 c. Milk
- 3 T. Sugar
- 7 ounces Heavy Whipping Cream
- 2 c. Cool Whip
Caramel Topping Ingredients:
- ½ c. Sugar
- 1 T. Butter
- 7 ounces Heavy Whipping Cream
- Use an electric mixer to beat Eggs, Sugar and Vanilla until fluffy.
- In a separate bowl, mix together Flour and Baking Powder.
- Slowly add the Flour mixture into the bowl with the wet ingredients while stirring carefully with a rubber spatula.
- Line a 9×13 inch baking pan with baking paper.
- Gently pour cake batter into the lined pan.
- Bake in a pre-heated oven at 340oF for 10 minutes. Then reduce heat to 300oF and bake an additional half hour. When the cake is finished baking set it aside to cool.
- While the cake is baking, prepare the 1st milk layer by whisking together the 3 c. Milk, 3 T. Sugar and 7 ounces Heavy Whipping Cream. Place the bowl in the fridge to chill.
- To prepare the Caramel Topping: place Sugar in a small pot on the stove over medium heat. Use a metal spoon or whisk to stir constantly while the heating. The Sugar will reduce to a sticky, light brown syrup. Then add the Butter and Cream. Stir continually and continue to heat.Adjust heat to more or less as needed until it is a caramelized syrup. Set aside when finished.
- After cake has mostly cooled, hold the edges of the liner to lift the cake out and flip over so the top of the cake is now in the bottom of the cake pan. Discard the baking paper.
- Use a fork to stab holes in the cake (be gentle so the cake doesn’t break into pieces).
- Drizzle the 1st milk layer onto the cake and allow it to slowly absorb into the cake for 10 minutes.
- Spread the Cool Whip on top, thus the 2nd milk layer.
- Drizzle the Caramel Sauce on and use a spatula to smooth it out.
- Place the cake pan in the refrigerator for 4 hours before cutting into pieces and serving.
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