I am a baker and cake decorator, I am always looking for a way to alter mixes to make them my own! Here is one that is a favorite in my business. The meringue powder is optional, however if you plan on spliting the layers I strongly suggest using it, as it adds body to the mix. Enjoy!
1Combines first 7 ingreadents and mix on medium speed for 2 minutes, do not over mix. Over mixing can cause air bubbles in your cake.
2Divide mixture into 2 greased and floured 9" round cake pans, or one 9"x13" pan.
3Bake at 350 for 30-40 minutes or until a tooth pick comes out clean.
4Turn out cakes on cooling rack and cool.
5Combine brown sugar, butter and salt in sauce pan and bring to a boil stirring constantly. Add half and half or cream and continue to cook over low heat for 3 to 4 minutes. Add powdered sugar and beat till spreadable, you may need to add more half and half or powdered sugar depending on the consistancy. If you split you cake to make 4 layers you will want to double this recipe. Frost and enjoy!
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...