The Monogrammed Life: Southern Caramel Pecan Sheet Cake

a few weeks ago, I was trying to decide on which dessert to make for a dinner party with friends. my coworker suggested a caramel cake. it sounded so good, but I was not about to try something I'd never made before for a dinner party. so you can imagine my excitement when a few weeks later, my mom planned to make a caramel sheet cake over memorial weekend!

first things first: this is not a hard recipe by any means, but it is also not a quick and easy five step recipe either. I usually try to keep things decently simple. less ingredients, less time, less mess... you get the picture. I've also never been able to "beat egg whites until stiff peaks form" before, but my mom taught me how to do that with this recipe. I guess you could say that the juice was worth the squeeze on this one. decadent caramel icing melts into the pillowy soft cake, I bet you can't have just one piece. let's just say my memorial day weekend was spent eating slivers of this cake here and there because in my mind, if you don't put it on a plate, it doesn't count. take it from me... get out a plate, cut yourself a real slice, and enjoy!

break time while the cake bakes and cools... grab a drink, watch the sunset or your favorite show... you've earned it! I would normally never bake a sixteen step cake. cheers to that!

alright... back to work!

ingredients:

cake:
-3 c. cake flour
-1 t. baking powder
-1 t. baking soda
-1/2 t. salt
-1 c. unsalted butter, softened
-1 1/2 c. granulated sugar
-4 large eggs, separated
-1 1/4 c. unsweetened coconut milk
-1 t. vanilla extract

frosting:
-3 c. confectioner's sugar
-3/4 c. unsalted butter
-1 1/2 c. dark brown sugar, packed
-5 T milk
-1 1/2 t. vanilla extract
-1/2 t. salt
-1 c. chopped pecans and store bought caramel ice cream topping

instructions:

make the cake first...

1. preheat oven to 350°; spray a 9x13-inch baking pan with non stick baking spray.

2. in a medium bowl whisk together the flour, baking powder, baking soda, and salt.

3. in a large mixing bowl, beat together the butter and sugar until fluffy (about 3 minutes).

4. add egg yolks one at a time; beat well until combined.

5. with mixer on low, add flour mixture to butter mixture in thirds, alternatively with coconut milk. add vanilla and beat until smooth.

6. in a clean mixing bowl add the egg whites; beat with mixer on high just until stiff peaks form.

7. gently fold egg whites into the cake batter being careful not to mix too forcefully, and gently spread batter into prepared pan.

8. bake 25 to 30 minutes or until a toothpick inserted into the center comes out clean.

9. let cool completely on a wire rack.

take a break while the cake bakes and cool... maybe go watch the sunset with a cocktail. just don't do laundry! that can wait until tomorrow.

ok, time for frosting.

10. pour confectioners' sugar into a large mixing bowl.

11. in a medium saucepan, place the butter; cook until melted.

12. stir in the brown sugar; cook 1 minute, stirring constantly.

13. remove from heat; stir in the milk; return to the heat and bring to a boil, simmer 1 minute, stirring constantly.

14. carefully pour hot mixture over confectioners' sugar; add vanilla and salt; beat until smooth.

15. pour over cake; spread using the back on the spoon or an off set spatula in a back and forth motion.

16. garnish with pecans and a drizzle of caramel.

recipe from taste of the south magazine