Bobby's Caramel Cake

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YES VERY TASTY AND SWEET BUT...... VERY MESSY! I PUT 1 AND A HALF TSP OF BAKING SODA AND POWDER IN IT. EASY TO MAKE ALSO. I WILL MAKE IT AGAIN BUT MAY TRY IT ON CHOCOLATE CAKE:

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This cake was very easy to make. The frosting which is usually hard to make was quick and easy. First caramel cake with filling I've used. I made only 2 layers and split both layers in half. Turned out great and family and friends LOVED IT!!
Thanks Paula

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I wish I had read the reviews before making this disaster of a cake! The icing and filling were really tasty but the cake fell apart and was dry. I, like NoniGoose below, had to piece it together and pray it tasted alright. It didn't. I might try KeciaTurner's suggestion which sounds really good. I will only use the icing recipe again.

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This is a very good cake. I have modified the recipe to add additional flavor and texture. Instead of using self rising flour use 2&3/4 cup of all purpose flour, 1&1/2teaspoon of baking soda and baking powder. Instead of using 1 cup of milk, use 1/2cup of milk and 1/2 cup of buttermilk. Once you take the cake out of the oven only let cool maybe five minutes. Start the stacking process making sure to punch holes in the cake layer (with a fork. Apply the filling while the cake is still warm. This process will give your cake more flavor as the sugar mixture will soak into the cake. FYI, It is very important that you do not overcook this cake. Three layer pan should take about 20-28minutes. I hope this review has helped someone.

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I've never met a Paula Deen recipe that I didn't like . . . until now. I haven't finished making the cake because it is falling apart. I greased and floured my pans, but the cake didn't come out - that could be me. But the flavor of the cake leaves a lot to be desired as does the texture. It is so crumbly that there in trying to slightly adjust the cakes for stacking, they fall apart. The cakes came out of the oven level, but the middle sinks when you put the filling on. I'm hoping I can hide a LOT with the frosting, but don't think I'll give this one another try. :(

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This cake did not bring rave reviews from my family and friends. They told me to go back to my own recipe. Just wanted to give it a try but have gone back to my own recipe and will stay with it. The cake just did not have a good texture at all. Did not taste at all like caramel cake. I bake a lot and have for many many years. I don't mind trying a different way and have changed over more than once in the past. However I will not change over to this recipe at all.

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I was not a huge fan of this cake. The texture and flavor were OK, but it was extremely sweet and very crumbly. I used the ingredients specified by the recipe, but still found the cake to be a bit too coarse. Making the cake batter with brown sugar as opposed to white sugar might add additional flavor, but I do not think I liked the recipe enough to try it again.

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This cake is fantastic!! Just follow the instructions...don't skip the grease/flour prep on the pans. As for the icing getting hard, you just have to work fast when you start icing the cake. Don't make the icing until you are ready to use it, and don't let it sit around or you will have to add the cream to thin it out. I have made this twice in two weeks for two separate groups, and all loved it! My sister in law said it was the best cake she has ever had.

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Wow I was just about to say that this is okay, but it isn't like the kind my granny made with white sugar in the cast iron skillet and started reading mjmme's message and that person says the exact same thing. However, she gave me what I wanted or needed which was the recipe. It is so devine and this cake has nothing on it. Caramel is browned white sugar that you get to the soft ball stage and brown sugar is white suga with molasses and that's why the flavor is off to me...although not bad, but not truly caramel though. I would suggest if you want the real thing, follow mjmme's recipe. I'm just saying....

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I've tasted similar, but my mother made it with white sugar and no brown sugar for the frosting. I always preferred the icing with the white. It has cream, butter, sugar, salt, vanilla flavoring, an iron pan and a boiler. In boiler put 1 1/4 cream or half and half, 2 1/2 cups sugar, pinch of salt, and a stick of butter. Meanwhile put 1/2 cup sugar in an iron skillet and brown it. After it gets brown pour it into boiler and to soft ball stage, stirring. Put vanilla in at last minute. Use a wooden spoon. Trust me, it's delicious. I'm not saying that Bobby's is bad because I've definitely tasted one like it. I'm just saying, mine is better.