Tonight we are hosting a training for work. One of my responsibilities was providing desserts for the attendees. Well, I certainly didn't mind. So, I spent this morning baking! I made Tiramisu Brownies, Coconut Cake and Buttermilk Cake with Caramel Icing. Then, I found out we only have about 10 people who have RSVP'ed for the training. I guess there will be some dessert left over!
This is the second time I've made the buttermilk cake. If you like cake (like me), you've got to try it. It doesn't call for many ingredients, and the frosting/icing is amazing. The recipe is from Taste of Home.
Buttermilk Cake w/ Caramel Icing
1 cup butter, softened
2-1/3 cups sugar
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1/4 cup butter, cubed
1/2 cup packed brown sugar
1/3 cup heavy whipping cream
1 cup confectioners' sugar
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition (batter will be thick). Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. For icing, in a small saucepan, combine the butter, brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat; cool for 5-10 minutes. Whisk in confectioners' sugar. Drizzle over cake. Yield: 12-16 servings.