I usually don't like to make cooking light baked goods. It just doesn't work like the full fat version. This one turned out ok, but I probably won't make it again. The frosting was pretty yummy, and there was actually enough for the whole cake! (something else that usually doesn't happen with cooking light recipes) I followed the directions to frost the cake before it set, but the frosting was probably still too hot. I couldn't get it to stay on the sides. The cake itself was more bread-like than cake-like. It reminded me of corn bread. However, it rose nicely and browned well. My changes are listed below:
Caramel Layer Cake
Work quickly to spread the frosting on the cake before it begins to set. We call for light brown sugar in the cake to lend a subtly sweet flavor, but dark brown in the frosting to provide a contrasting rich caramel flavor. You can use light brown sugar for both the cake and frosting, if you prefer.
Cake:
Cooking spray
1 tablespoon cake flour (I used AP)
1 cup packed light brown sugar
7 tablespoons butter, softened (I used 8)
1/2 cup egg substitute (I used 2 large eggs)
2 cups cake flour (about 8 ounces) (I used 1-3/4 cup AP flour and 1/4 cup cornstarch)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fat-free milk (I used 1%)
Frosting:
1/2 cup packed dark brown sugar (I used light)
3 tablespoons butter
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (14-ounce) can sweetened condensed milk
Preheat oven to 350°.
To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour. Set aside.
Place 1 cup light brown sugar and 7 tablespoons butter in a large mixing bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute to sugar mixture; beat well. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1 cup milk, beginning and ending with flour mixture.
Spoon batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper; discard. Cool cakes completely on wire rack.
To prepare frosting, combine 1/2 cup dark brown sugar and remaining ingredients in a medium, heavy saucepan over medium heat; bring to a boil. Cook 2 minutes or until mixture is thick, stirring constantly.
Place 1 cake layer on a plate; spread with 1/3 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Yield: 16 servings (more like 12) (serving size: 1 slice)
CALORIES 298 (29% from fat); FAT 9.7g (sat 6g,mono 2.5g,poly 0.5g); PROTEIN 5g; CHOLESTEROL 28mg; CALCIUM 136mg; SODIUM 238mg; FIBER 0.3g; IRON 1.9mg; CARBOHYDRATE 48.5g Cooking Light, JUNE 2007
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