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No Time 2 Cook Recipe of the Week: Old Fashioned Caramel Cake

This southern classic is a mash-up of several recipes and perfected by NoTime2Cook back in our farmers market days. It is super moist with a delicious flavor.  It is actually a pound cake, which I personally prefer when I’m making a scratch cake.  
Now, the caramel icing is out of this world.   If you want a pretty layered cake this is not your icing.   But, if you want the best caramel cake ever and you’re willing to make it in a 9″ x 13″ pan, this is the one for you.   It’s too soft for a layer cake and needs the sides of the pan to hold it on your cake.  Happy baking!!
For more of Karen Kurr’s homestyle recipes, visit NoTime2Cook.com
For the cake:
3 sticks unsalted butter (room temp)
8 oz. cream cheese (room temp.)
3 cups sugar
6 eggs
1 T vanilla
3 c. all purpose flour
¼ t. soda
1 t. salt
For the icing:
3 c. Sugar
1 ½ cup Heavy Cream
2 T Light corn syrup
3 sticks Unsalted butter
¼ t. Salt
1 T Pure vanilla (I prefer Mexican Vanilla)
Cream butter, cream cheese, and sugar well.  Add eggs and vanilla and beat until smooth.  Sift flour and combine with soda, & salt.  Beat flour mixture into cake batter.  Pour batter into greased 9 X 13 pan and bake at 350 degrees for 35-40 minutes or until inserted toothpick comes out clean.  When cake is slightly cool, press rounded part down to make as flat as possible for icing
Heat cream, 2⅔ c. sugar, and corn syrup to a simmer in a 3 qt. boiler.  While this is heating, brown the remaining ⅓ cup sugar in skillet.  Add and stir the browned sugar into hot sugar, cream and corn syrup mixture and simmer to just past soft ball stage (240 degrees).  Remove from heat and add butter, salt, and vanilla.  This can be beaten with a hand mixer until butter combines with hot mixture. Or, you can allow to sit and cool, stirring occasionally. Butter will incorporate into mixture as it cools.  When butter is completely combined into icing, it is ready to pour over cake.  Note: This icing is too soft to ice a layer cake.

In 2005, Karen Kurr began selling her Cajun and southern dishes at local farmers markets. Today, her frozen meals are still made from scratch in Oxford, Mississippi, and sold in 200 Kroger stores, independent retailers and online. Karen’s passion is simple: to help bring families back to the dinner table. Her products make dinner easier when you are short on time. Karen continues to share family recipes with loyal customers on hottytoddy.com, the NoTime2Cook website and on social media.

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