Bobby's Caramel Cake

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I just made this for my husbands birthday. It was a huge not only on my husband, but to everyone at the party. Guests couldn't get enough!
My husband is not big on chocolate and it was hard to find him a good cake.
This was beyond perfect and delicious.

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This cake was every bit as good as I wanted it to be! My Granddaughter, Alexis, helped me bake this cake and we took it to her Mama's for a cookout the next day. Everyone raved on it! I brought home the leftovers and shared with my neighbors - more raves! My husband and I finished off the last two pieces today. This is a huge, heavy cake that is so delicious. Will definitely be making it again.

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The only problem that I had with this recipe was the self-risisng flour. As I was reading all the reviews most people said the cake was very very stiff so I did some research on line and found out all flour is different. So if you use swanson cake flour and 3 teaspoons of bakeing powder and 1/2 teaspoon of salt it turns out wonderful... I only reated it high because of the frosting....

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Realloy good, but I didn't let the layers cook fully before spooning on the carmel filling making the whole think sink rather alarmingly in the middle. Next time I'll let the cake cool completely and use far less of the carmel sauce. Even as it is I had about a cup of the filling left over.

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Before making this cake, I read most of the reviews, I was surprised that there was a lot of cakes that didn't turn out quite right. I was nervous, but followed the directions to a T... and it was sooooo delicious. The cake is very sweet.. but as I have learned, the southerners do not do anything half way. My family ate about a 1/3 of the cake, husband took 1/3 to work and we froze the rest to enjoy another day... like I said, it's sweet. Next time, I will skip the icing and just drizzle the filling over every surface. But my cake wasn't dry, it was very moist and resembled a pound cake to me. I also didn't make the 3 layers, I only made 2 and discarded the extra... don't need to feed an army. Make sure you use sef-rising flour or like I did, substitue baking powder and all purpose flour.

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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. :(