7 Easy Comfort Food Recipes, #7
After taking my first bite, my mouth begged me to feed it more buttermilk caramel icing cake. I am super excited about this recipe from the Bless Us O Lord food blog. It’s very detailed and easy to follow. I made this cake for my daughter’s birthday and she loved it!
Take a look at what my friend Barbara from the Bless Us O Lord food blog had to say about this magnificent recipe:
Now, the recipe called for baking this cake in a 9 by 12 pan, which I do not have. I used a 13 x 9, and by all logic it should have baked less time. It wasn’t even close to done in 40 minutes. There’s a lot of batter there, so I think the time must be wrong. Mine cooked closer to 50 or 55 minutes. I say set the time for 40 minutes and then keep an eye on it. You can see my cake fell in the middle a little. Scratch cakes often do that, but I could have made it worse by all the opening of the oven door to check on it. I am altering the recipe to use a 13 x 9 pan, as well as a longer baking time.
I don’t have a 9×12 cake pan either? What even is that? LOL
Ingredients
Cake
4 c. Gold Medal flour
1 t. baking soda
1/2 t. baking powder
1 c. Kerrygold butter, softened
3 c. Domino sugar
1 t. McCormick vanilla extract
2 c. buttermilk
6 egg whites
Icing
1 c. sugar
½ c. buttermilk
½ t. baking soda
1 T. Karo white corn syrup
¼ c. butter
½ t. vanilla
Instructions
Cake
Grease and flour a 13 x 9 pan. Preheat oven to 350 degrees F. In medium bowl, mix flour, baking soda and baking powder. In a large bowl, cream butter and sugar. Beat in vanilla. Add flour mixture to butter mixture alternately with buttermilk. Beat in egg whites (no need to whip the egg whites – it’s not that kind of cake). Pour into a prepared 13 x 9 cake pan and bake at 350 degrees F for about 50-60 minutes or until the top of the cake springs back if lightly touched with a finger (I used a cake tester).
Icing
Combine all ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable.
Remove cake from oven and pour on icing immediately.
Allow to rest on the counter. Serve warm or room temperature.
Recipe and image courtesy of Bless Us O Lord.
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Quick tip: This cake makes a wonderful birthday surprise.
Looking for a recipe Mom used to make. She called it Baked Eggs. They looked like deviled eggs, but I don’t know what they were filled with. They were baked in a shallow casserole with a white sauce.
We call this Eggs Casino. Make your fav deviled egg recipe. Prepare a white sauce (butter, flour, milk) and add some grated Parmesan cheese. Pour sauce over eggs and bake in 350 oven until sauce browns a little bit. Quick, easy and yummy.
My mom put them in a muffin tin, 1 egg, cover with a pat of butter, whipping cream and salt and pepper. Bake
Judy Meats was it maybe Eggs Divan?
My grandmother never had Pablo.
Panko bread crumbs
Do you think you could do this as patties instead of a meatloaf? My family is little, so a meatloaf would be a lot of food for us.
Make mini loaves instead!
It’s just me and my daughter I do meatloaf and have left overs for lunches
Does this icing set like a fudge icing?
For the cake is that teaspoons or tablespoons?
There were measurements on all ingredients. If you’re asking does the “t.” Mean teaspoon or tablespoon, as it’s lower case, it denotes a teaspoon. An upper case “T” would be a tablespoon.
I love how you made the Sheppard pie.
I never added caramelized meat nor corn. Can not wait to use Beef stock instead of ? tomato paste and water.