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 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.
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Quick Tip: This cake makes a wonderful birthday surprise.
Recipe and image courtesy of Bless Us O Lord.