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Thread: ISO Cocoa Caramel cake by Trish Yearwood

  1. #1
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    Red face ISO Cocoa Caramel cake by Trish Yearwood

    Can anyone help find this recipe? I lost my copy and would really like to find it!


    Thanks so much!! Drela

  2. #2
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    Default Re: ISO Cocoa Caramel cake by Trish Yearwood

    I searched for this-it is in a cookbook by Trisha. I cannot find a copy of it anywhere.
    Nommie

    Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!

  3. #3
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    Default Re: ISO Cocoa Caramel cake by Trish Yearwood

    I found several of her recipes but not this one. I plan on getting her cookbook tomorrow from the library.

  4. #4
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    Default Re: ISO Cocoa Caramel cake by Trish Yearwood

    Sorry, I thought I had it, I have a Taste of the South mag with her recipes, but it just has the Italian Cream Cake. I'm looking forward to seeing it!
    "Nobody can make you feel inferior without your consent." ~Eleanor Roosevelt

  5. #5
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    Default Re: ISO Cocoa Caramel cake by Trish Yearwood

    Okay, I got the cookbook. Now I just have to type it up and then I will post it.

  6. #6
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    Default

    Okay. Got it and it is actually called Lizzie's Old Fashioned Cocoa Cake with Caramel Icing in the cookbook. I included all the notes. Here it is....

    Lizzie’s Old-Fashioned Cocoa Cake with Caramel Icing
    Serves 12
    ------------------------------------------------------------------------------
    So what’s my birthday cake of choice? Chocolate cake with caramel icing. Yum! Most people have tried white cake with caramel icing, by my grandma Elizabeth Yearwood spread that amazing Caramel Icing on chocolate layers, and it was even more delicious. The cake recipe came from my grandma Paulk. I guess I could call this Two-Grandma Cake! Now my mom makes this cake for me every year. The Caramel Icing has a mind of its own, so you never really know what it’s going to look like, but it doesn’t matter to me. It always tastes amazing!

    Note from Gwen: I have had more deliciously edible failures with this icing then with an other. I never make it the same way twice! As a young teacher in Dawson, Georgia, I boarded with Mrs. Mary Lou Alexander, who made a fabulous Caramel Icing. Her daughter, Kathy, has graciously shared the recipe.
    ------------------------------------------------------------------------------

    2 cups all-purpose flour
    2/3 cup cocoa
    1 ¼ teaspoons baking soda
    ¼ teaspoon baking powder
    1 teaspoon salt
    2/3 cup (1 ½ sticks) butter
    1 2/3 cups sugar
    3 large eggs
    ½ teaspoon vanilla extract
    1 1/3 cups water

    Caramel Icing
    4 cups sugar
    1 cup milk
    1 stick (1/2 cup) butter
    1/8 teaspoon baking soda
    1 teaspoon vanilla


    Preheat the oven to 350ºF. Grease and lightly flour 2 9-inch cake pans.
    Sift together the flour, cocoa, baking soda and powder, and salt, and set aside. With an electric mixer, cream the butter and sugar until fluffy, about 5 minutes. Add the eggs and vanilla and beat on high speed for 3 minutes. Add the flour mixture alternately with 1 1/3 cups water, beginning and ending with flour.

    Divide the batter evenly between the pans and bake for 30 to 35 minutes. Turn the layers out onto racks that have been sprayed with cooking spray.

    Mix 3 cups of the sugar and the milk in a heavy 3-quart saucepan. Bring slowly to a boil and keep it hot. Caramelize remaining cup of sugar in an iron skillet. Do this by cooking over medium-high heat and stirring and scraping the pan with a flat-edged spatula as the sugar melts. Continue to cook until the syrup turns to medium or dark brown in color. This occurs at about 320ºF to 350ºF on a candy thermometer. Do not scorch the syrup. Stream the syrup into the boiling sugar and milk mixture and cook to the soft ball stage, about 238ºF. Add the butter, soda, and vanilla.

    Pour the 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 the cake layers while the icing is still warm. If it becomes too stiff, add a few drops of hot water.

    Note: Makes more than enough to frost 2 9-inch cake layers. Leftover frosting can be stored in the refrigerator for up to 2 weeks, rewarmed, and used to frost brownies or cupcakes.
    Last edited by Momof1boy; 03-15-2009 at 05:19 PM.

  7. #7
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    Smile Re: ISO Cocoa Caramel cake by Trish Yearwood

    Thank you! I appreciate you posting this so very much ---and so does my family!!

  8. #8
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    Default Re: ISO Cocoa Caramel cake by Trish Yearwood

    Thanks, Mom, for posting, my family will love this.

  9. #9
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    Default Re: ISO Cocoa Caramel cake by Trish Yearwood

    The cakes are made. I'm assuming it meant to bake 30-35 min. 10 just seems too short! lol (I do things like that all the time.) But, also, just 1/4 tsp baking powder. That doesn't seem like much. I did it that way, and it rose ok.
    But, in the process of getting my cast iron pan out from under the sink, found the drain had been leaking. So had to clean out under the sink. scrub the rust off the skillets, and oil and bake them. And run to town to get a part. So as soon as that's done, I will make the frosting. I wish the cake would be warmer when I finally get to frost it. Oh well, that's life!
    "Nobody can make you feel inferior without your consent." ~Eleanor Roosevelt

  10. #10
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    Default Re: ISO Cocoa Caramel cake by Trish Yearwood

    [QUOTE=nuisance;313163]The cakes are made. I'm assuming it meant to bake 30-35 min. 10 just seems too short! lol (I do things like that all the time.) But, also, just 1/4 tsp baking powder. That doesn't seem like much. I did it that way, and it rose ok.[/QUOTE]


    Sorry. Yes it is 30 to 35 minutes. I did recheck the recipe for the baking powder and it is 1/4 tsp. So that is correct.
    Sorry to hear about the leak!!

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