I literally have about 4 craft projects going on right now. I’m quilting, latch hooking a rug and crocheting two blankets. I’m crafting like my life depends on it. I have no idea why I put these pressures on myself. But it seems like I work a lot better under pressure.
I actually started writing this post last night because I knew today was my biggest grocery shopping day of the year. Why so big, you ask? Well it’s the start of my holiday grocery shopping. I also decided to do some catering this holiday season. I know, as if my plate wasn’t already full, right?
I have my list and I’ve checked it, well …. more than twice. Now I’m off to Walmart to do some serious shopping. I wanted to leave you with a delicious Caramel Cake recipe.This is my most requested cake and I wanted to share the recipe with my readers! Enjoy! Make the Caramel first
Tonya’s Caramel Cake Recipe
- 3 Cups All Purpose Flour
- 3 Cups Sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 5 eggs
- 1 Cup buttermilk
- 2 sticks of butter (softened)
- 1 1/2 tsp of Vanilla Extract (Real not imitation)
- 1/2 Cup Butter flavored Crisco shortening
Preheat Oven to 350 Spray non-stick spray to a large Bundt Cake Pan
Cream butter and shortening to a whipped consistency add sugar and eggs (1 at a time) Slowly add
milk, vanilla flavoring and dry ingredients. Mix all ingredients together. Batter should be thick and not lumpy. Pour into pan and cook for 1 hour and 30 minutes. Let it cool for 10 minutes and release from pan onto a plate to finish cooling.
1 can of Carnation Sweetened condensed milk
Place can un opened in large pot of boiling water and let boil for 5 hours
Yes I said 5 hours! I use my large spaghetti pot. Keep the can covered you may have to add water to the pot
to keep the can covered. After 5 hours turn the water off. Once the can is cool enough to touch remove it from water. Open the can. While mixture is still warm pour it onto your cake! This caramel is the best. It can be used on apples on top of brownies, or whatever you choose.