DB November 08′ Challenge, Caramel Cake with Caramelized Butter Icing

This challenge was one I really looked forward to.  I love caramel!  My first order for BC was a Caramel Cake.  So, it is definitely near my heart.  This was however, a “challenge” for me.  My first round of caramels came out as toffee.  I also burned the caramel syrup the first time.  I found the icing was a smige too sweet, but any icing made with powdered and not white sugar would be more sweet. However, the browned butter gave it a flavor like no other, one I love.   The cake was very dense and not as flavorful as I had imagined.  The caramels, with the subtraction of the ground vanilla bean, were divine!  So all in all, the icing with a spice cake and caramel syrup would be a hit in my house!

Thanks for the great recipes:

Our leading lady this month is Shuna Fish Lydon of Eggbeater (http://eggbeater.typepad.com/) and her signature caramel cake.  Helping me (http://culinarycuriosity.blogspot.com/) host this month are Alex (Brownie of the Blondie and Brownie duo: http://blondieandbrownie.blogspot.com/), Jenny of Foray into Food (http://forayintofood.blogspot.com/). And since none of us know jack about alternative baking, we’ve once again turned to Natalie of Gluten-a-Go-Go (http://glutenagogo.blogspot.com/) to assist us.  Caramel Cake with Caramelized Butter Frosting courtesy of Shuna Fish Lydon (http://eggbeater.typepad.com/), as published on Bay Area Bites (http://blogs.kqed.org/bayareabites/).  Golden Vanilla Bean Caramels from Pure Dessert by Alice Medrich, Artisan Press, Copyright 2007, ISBN: 978-1579652111

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