Home Cooking 5

Question about Caramel Cake Icing

Tehama | Dec 19, 200909:32 AM

Do y'all think you could use dulche de leche in lieu of the caramel icing in the following caramel cake recipe, or would the consistency of dulche de leche not be thick enough?

On a related note, I keep reading about baking a can of sweetened condensed milk to turn it into dulche de leche and the possibility of an "exploding can". Has anyone actually had an "exploding can" happen? I just wonder what the odds are that it really would happen because so many people seem to have baked the can with great success.....

Complete recipe at: http://www.nytimes.com/2009/12/16/din...

December 16, 2009
Caramel Cake

Adapted from Virginia Willis and Scott Peacock

Time: About 1 1/2 hours


1 cup softened butter, plus more to grease pans

3 cups cake flour

1 teaspoon baking powder

1/2 teaspoon salt

2 cups sugar

4 eggs, well beaten

1 teaspoon vanilla

1 cup milk


2 1/2 cups sugar

8 tablespoons butter

1/2 cup heavy cream

1/4 teaspoon kosher salt

2 teaspoons vanilla

1 teaspoon baking soda.

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