Making Lemonade with Caramel Cake

When your hot water heater breaks on Friday night, you know it's going to be an awesome weekend.

We're talking boiling pots of water to wash dishes.

Skipping a shower...or two (I shudder as I type this.).

And lots of confusing discussions about brands, prices, and energy savings on a large appliance you know little to nothing about.

Like I said: Awesome weekend.

However, even in life's "lemon" moments, there's always room for more lemonade, right?

Today's taste of lemonade: Birthday Caramel Cake with Caramel Frosting to celebrate Adam's 27th. This Caramel Cake wasn't just the bright spot of the weekend...it was to-die-for delicious. I'd give up another week of hot water for more of this Caramel Cake.

On second thought, no I wouldn't. But the cake is truly decadent and totally 27th-birthday-worthy.

Ultimately, things are looking up. We got showers at my parents' house today (I never thought I'd be so happy to see a bottle of shampoo). A new hot water heater is being installed tomorrow. There's been plenty of tree-decorating action (see cheesy picture below). And there's another slice of Caramel Cake waiting to be devoured later tonight.

Don't be fooled: My sister and I decorated the tree--we just dragged the men in for the picture.

Today was all about the lemonade :)

Birthday Caramel Cake with Caramel Frosting

(recipe adapted from James and Martha Pearl Villas' recipe in Birthday Cakes cookbook)

This was my first Caramel Cake, and I will definitely not be looking for another recipe--it was perfect! The only caveat I must mention is the baking time: this cake called for three 9 inch pans, but I only used two. After 30 minutes of baking, I basically stood by the oven with the oven light on and waited until it appeared done to take it out. So, be cautious with the baking time and check back often for done-ness!

Cake Ingredients:

• 2 - 2/3 cup all-purpose flour
• 2 tsp. baking powder
• 1 tsp. salt
• 1 cup of unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 eggs
• 1 cup milk
• 1 tsp. vanilla extract

Frosting Ingredients:

• 1/2 cup butter
• 1 - 1/2 cups brown sugar
• 1/2 cup milk
• 4 cups confectioner's sugar

Directions:

1) Preheat oven to 350 degrees. Coat 2 nine inch baking pans with cooking spray and set aside.

2) In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Add the vanilla and beat in the eggs one at a time. In a separate bowl, combine the flour, baking powder and salt. Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients.

3) Pour batter into prepared pans. Bake for 30 - 40 minutes, or until cake is golden brown on top and a toothpick inserted in the center comes out clean (as previously mentioned, the baking time is approximate, so check back often after 30 minutes for done-ness).

4) To prepare frosting: Melt the butter over low heat in a saucepan. Add the brown sugar and milk and bring to a boil. Remove from heat and allow to cool. Beat in the confectioner's sugar until well-blended. This frosting is very thick--in the world of icings, this was a consistency that's new to me. Work quickly when frosting the cake to prevent crumbs from mixing in (I lightly warmed some of the frosting in the microwave to keep it soft while I frosted the cake).