Caramel Layer Cake

Caramel Layer CakeRecipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
This lightened version of an old-fashioned caramel cake has less than 10 grams of fat per serving because it calls for a reduced amount of butter, fat-free milk and egg substitute.  The thick caramel frosting will not disappoint caramel cake fans.

Yield:

16 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 298
Caloriesfromfat 29 %
Fat 9.7 g
Satfat 6 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 5 g
Carbohydrate 48.5 g
Fiber 0.3 g
Cholesterol 28 mg
Iron 1.9 mg
Sodium 238 mg
Calcium 136 mg

Ingredients

Cake:
Cooking spray
1 tablespoon cake flour
1 cup packed light brown sugar
7 tablespoons butter, softened
1/2 cup egg substitute
2 cups cake flour (about 8 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fat-free milk
Frosting:
1/2 cup packed dark brown sugar
3 tablespoons butter
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (14-ounce) can sweetened condensed milk

Preparation

Preheat oven to 350°.

To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour. Set aside.

Place 1 cup light brown sugar and 7 tablespoons butter in a large mixing bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute to sugar mixture; beat well. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1 cup milk, beginning and ending with flour mixture.

Spoon batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper; discard. Cool cakes completely on wire rack.

To prepare frosting, combine 1/2 cup dark brown sugar and remaining ingredients in a medium, heavy saucepan over medium heat; bring to a boil. Cook 2 minutes or until mixture is thick, stirring constantly.

Place 1 cake layer on a plate; spread with 1/3 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

Note:

Work quickly to spread the frosting on the cake before it begins to set. We call for light brown sugar in the cake to lend a subtly sweet flavor, but dark brown in the frosting to provide a contrasting rich caramel flavor. You can use light brown sugar for both the cake and frosting, if you prefer.