Quilts for Sale

Thursday, October 14, 2010


 Grilled Scallops from
131 Main

 I treated my husband to an early dinner at 131 Main last week for his birthday.  We were delighted to learn all appetizers, including the grilled scallops shown above, are $5. between 5 and 7 p.m.  I chose the grilled artichokes - DIVINE!  My DH celebrated with a gorgeous prime rib;  I stuck with the flounder and mash.

 Caramel Cake with Caramel Filling
and Caramel Cream Cheese Frosting

 For dessert, I baked a caramel cake (DH's favorite) with caramel filling and caramel cream cheese frosting.  The caramel filling, which cooked for nearly 3 hours until I said, "You're done!" was quite rich, prompting me to use just half.  Our son Matthew suggested the cake would also be good with no caramel -  just frosting.

A word to the wise:  Use full fat cream cheese and full fat butter. I realized too late I'd used "light" butter which would not solidify.  So, I added more powdered sugar and additional regular butter to make the icing firm enough to spread.


Instead of directions from Kathryn Conrad's MyRecipes, I saved time by using a Betty Crocker butter moist yellow cake mix to which I added 1/4 C. brown sugar.  Bake according to directions.  Let cool.. 

Recipes for the icing and caramel filling are from Kathryn Conrad via a Google search.


Combine 1 1/2 C. brown sugar, 1/2 C. evaporated milk and 1/4 C. butter in a saucepan.  Cook over medium heat, stirring until sugar is dissolved.  Cook (without stirring) until a candy thermometer registers 238 degrees, soft ball stage. Transfer to a heat-resistant bowl and beat 3 minutes or until thickened and easy to spread.  Quickly spread filling over cake layer on plate.  Cover loosely with plastic wrap; chill 15 minutes or until set. Spread a thin layer of Caramel Cream Cheese Frosting over filling.  Top with second layer. Frost cake.  Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight.  Let stand 20 minutes at room temperature before serving.


1/4 C.. light brown sugar
10 T. butter, divided
1/3 C. heavy whipping cream
8 oz. cream cheese, softened
1/2 tsp. vanilla extract
Dash of salt
1 3/4 C. powdered sugar

Melt brown sugar and 4 T. butter is saucepan over medium heat.  Stir until sugar dissolves.  Bring to boil over medium heat, remove from heat.  Whisk in cream; blend well.  Transfer to a heat-resistant bowl.  Cool at room temperature, stirring occasionally.

Place remaining 6 T. butter and cream cheese in a large bowl; beat with mixer set on medium-high speed until smooth.  Beat in vanilla and salt.  With mixer running, slowlyt pour in cooled brown sugar mixtgure; beat until smooth.  Add powdered sugar (I sifted mine) gradually, beating well afer each addition until completely smooth.  Chill slightly for a firmer texture, stirring occasionally.

As previously stated, spead frosting over caramel filling on first layer, add second layer.  Frost sides and then top of cake.  Chill.

Notes:  This is a delicious cake, but its caramel filling takes forever to cook.  If you could find a faster/easier substitute, it wouldn't be quite so labor intensive.  In its original form, the process took five hours.  And I didn't even make the pecan praline garnish!


1 comment:

Deb said...

YUM!! This just sounds way too good! Thanks for sharing the recipe! I'll print it out and save it for that special time of celebration!