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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 350 degrees F. | 2. Butter and flour three 9″ cake pans, and set aside. | 3. Whisk together flour, baking powder, and salt in a bowl; set aside. Whisk together milk and vanilla in a bowl; set aside. | 4. In the bowl of a stand mixer fitted with a paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. | 5. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high and beat until batter is smooth, about 5 seconds. | 6. Divide batter among prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel any large air bubbles. | 7. Bake cakes until a toothpick inserted in the middle comes out clean, about 25 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool. | 8. When ready to frost - Whisk together 3 cups sugar, butter, milk, and egg in a 6-qt. copper saucepan or Dutch oven; set aside. | 9. Heat remaining sugar in a small skillet over high heat, and cook, swirling pan, until sugar melts into an amber caramel, about 2 minutes. | 10. Immediately pour caramel into milk mixture, and bring to a boil over medium-high heat; attach a candy thermometer to side of pan, and cook, stirring bottom constantly with a wooden spoon, until thermometer reads 232°, about 40 minutes. | 11. Remove from heat and immediately stir in vanilla and baking soda; let sit for 1 minute. | 12. Using a hand mixer, beat caramel mixture on medium-low speed until the consistency of loose pudding, about 1 minute. | 13. Immediately place one cake on a cake stand and pour over 1/2 cup caramel icing; top with second cake and pour over 1/2 cup icing. Top with third cake and pour remaining icing around the top edge of cake and then over the center. Quickly spread icing over sides of cake; let icing cool completely before serving. Store at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	16	tablespoons	unsalted softened	1629.024	0.1363	1.9312	184.2819
cake flour	3	cups	sifted	1487.82	320.7033	33.702	3.5346
baking powder	2 1/2	teaspoons		6.095	3.1855	0.0	0.0
kosher salt	1	teaspoon		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
egg	4			286.0	1.44	25.12	19.02
sugar	3 1/2	cups		1208.97	302.394	0.0	0.0
butter	12	tablespoons	unsalted melted	1026.0	47.141999999999996	32.058	86.4
milk	2	cans	evaporated	1655.1724	39.8681	16.4798	171.5622
egg	1			286.0	1.44	25.12	19.02
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
baking soda	1	teaspoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.