Sunday, November 29, 2015

Caramel Apple Sheet Cake

Caramel Frosting in every bite! 



Since I had some apples left over from making apple pie, I thought I'd use them in a cake.  I started looking online and found a photo of Caramel Apple Sheet Cake from "Chef in Training" and I knew I'd found my next dessert!  It looked too good not to try!

The only thing I added was a drizzle of the caramel sauce lightly over the top, and, for those who like their caramel with a bit of salt, I sprinkled a small pinch of Kosher salt on their piece.  

It turned out just like the picture on the website, and it tasted just as good as promised! 

This actually did melt in my mouth!  Thanks, Nikki!

Ingredients:
2 cups flour plus 2 Tablespoons flour
2 cups sugar
1 teaspoon cinnamon
½ cup butter
1 cup water
½ cup shortening
½ cup buttermilk
½ teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 cups peeled and chopped green apples
 
Frosting:
1/2 cup butter, melted
6 Tbsp. milk
3 1/2 cups confectioners' sugar
1/2 tsp. vanilla
1/8 cup caramel sauce (I use caramel ice cream topping)

In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.
 
In medium sauce pan combine butter, water, and shorting. Bring to a boil. After mixture reaches a boil add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in between each addition. Stir in apples.
 
Pour into a 15x13 inch greased jelly roll pan.

Bake at 400 degrees F for 20 minutes. Let cool for about 10-15 minutes.

While cake is cooling, make frosting by combining butter, and milk in a medium mixing bowl. Microwave until butter is melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.


"Do everything without complaining or arguing, so that you may become blameless and pure, children of God without fault in a crooked and depraved generation, in which you shine like stars in the universe." - Philippians 2:14-15

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