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Marie's Caramel Cake

User Rating 3.5 Star Rating (4 Reviews)


A favorite cake from Marie.


  • 4 eggs
  • 2 cups sugar
  • 3 cups self-rising flour
  • 2 sticks butter
  • 1 cup milk
  • Filling, below


Cream butter and sugar; add eggs 1 at a time, beating well after each addition. Alternate additions of the self-rising flour and milk; beat thoroughly. Will make 4 layers. Bake at 350° in greased and floured pans, for about 30 minutes, until cake springs back when pressed lightly.


  • 3 cups sugar
  • 1 can evaporated milk (12 ounces)
  • 1 stick butter
  • 1 tsp.vanilla
  • 1 cup chopped pecans
Cook sugar and cream (evaporated milk) together, stirring occasionally, until it reaches the soft ball stage, around 235 to 240° (10 to 15 minutes). Remove from heat. Add butter and beat until thickened and creamy. Spread on layers (wetting the knife makes spreading easier) and sprinkle nuts on each layer. Makes a very moist cake.
Shared by Marie R.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Success on first try, Member WesHm

I've tried to make a caramel cake before. The cake fell and the icing set up like a brick in the saucepan. Being a novice at cake making (is there a sub-novice ranking?), I would have like to have seen more instructions like don't over mix your cake batter, but I found that on other sites. The icing took me 35 minutes to cook, not 10 or 15. I cooked it on medium and it turned out great. Its taste was really good. After I finished with the icing, I put it on the cake. You don't have a lot of time before it gets stiff, so don't delay in putting it on the cake. The recipe said that it would make 4 layers, I found it sufficient to make 2 9"" layers. thanks for sharing this recipe.

8 out of 9 people found this helpful.

See all 4 reviews

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