Bobby's Caramel Cake

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tasty cake, the frosting was a little tricky.

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I added some sauteed diced apples into both the cake & filling. Yummmmmy caramel apple cake!

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I do not know where I went wrong with the recipe. I have experience in baking cakes and this was absolutely terrible. It was very dry and extremely crumbly. I give it two stars because the frosting was great and the flavor of the cake was there somewhat. Disappointing dessert, but I messed it up somehow because others have had results.

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Well it was tasty, but the bread was a bit dry. The icing was really hard, so I kept adding more and more whipping cream like the recipe suggested.

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I watch you today, and then When I went home, I decided to see if my new Kitchen Aid worked, so it was Bobbys cake, it was wonderful, a sugar comatos, Thank enjoying making it.

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Ohhhh, Mrs. Paula I was smackin my lips eating the cake! You know I had to get rid of this self rising flour my hubby bought from the dollar store... So I searched on the Internet for a recipe and low and behold your recipe pops up. I did it and it was good. So good I even gave some to my mother in law. Your beautiful Paula. I highly suggest this as a go to recipe for an easy bake cake for any occasion. You're beautiful Mrs. Paula, Thank you!

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Paula, I love you girl but, this cake is too sugary sweet to eat.
I won't ever make this again.

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I made this cake and in the recipe it calls for self rising flour, all purpose flour is not the same, you must use cake flour or all purpose but yoy neen to add baking powder and salt to it and then sift it all together, you can look up on line how much to use for each cup of flour. I made it came out fabulous, love paula deen

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Made this cake for my husband's birthday bc he loves caramel. Aside from my father-in-law who loved it, everyone thought the cake was too, too sweet and refused to eat it--even my 8 year old and 4 year old kids who are crazy about sweets. The frosting had great flavor though! I also chilled the frosting before I spread it, bc it was very soupy. The recipe made so much frosting that it went on pretty thick. Next time, i will skip the filling and just make the frosting. I enjoyed the pecans--tasted like a praline cake.

Also, I think I did not cream the butter enough, nor did I beat the eggs enough. As a result the cake was dry. Although I read this in a baking cookbook after-the-fact, you have to beat the batter until it forms a ribbon when you lift the beater away from the batter. If its runny you need to beat it longer to get more are into the batter.

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Turned out great. A lot of steps. Here are some tips I followed to make it a 5 star versus a 1 star.

1 Follow the instructions. If it says to mix in one egg at a time, do so. If it says to alternate in the self rising flour and milk, do so. Beat very well between each ingredient. Grease and flour your pans. Don't overbake. They'll cook a little bit more as they cool. Flip them out of pans and let cool after they sit in the pans for about 5-10 minutes. Cool at least an hour or so before frosting.

2 Make the caramel filling when your cakes are ready to go. Here's the big tip: bring to a boil and then reduce to a smaller boil, but it needs to boil a few minutes or the sugar won't dissolve. Dip your spoon in and then taste it. If it is smooth like caramel you are good. If you have sugar grit on it, then keep going. Whisk it so it doesn't burn/stick. Let cool to a medium temperature and pour into a liquid measuring cup. This helps to pour onto each layer and the top of the cake.

3 Also bring this step to a boil. Once it cools a little, add in the confectioners sugar and mix it well. I had to had quite a bit more cream to smooth it out. Work quick to frost cake.

4 Put cake in the fridge covered and it will firm up really well and slice great. I loved it. To see a picture of my cake, go to my blog:

www.jessica-thebookcook.com