• Ingredients
  • 1/2 cup butter
  • 1 1/4 cups white sugar
  • 4 eggs
  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  •  
  • 3 cups white sugar
  • 1 (12 fluid ounce) can evaporated milk
  • 1 pinch salt
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside.
  • Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla and beat until smooth.
  • Divide batter into three 8 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.
  • Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon vanilla and nuts. Beat until spreading consistency.

Nutritional Information

Amount Per Serving  Calories: 264 | Total Fat: 10.6g | Cholesterol: 49mg Powered by ESHA Nutrient Database Nutritional Information Caramel Cake with Caramel Nut Frosting Servings Per Recipe: 30 Amount Per Serving Calories: 264

  • Total Fat: 10.6g
  • Cholesterol: 49mg
  • Sodium: 154mg
  • Total Carbs: 40g
  •     Dietary Fiber: 0.5g
  • Protein: 3.6g