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Joe, made the Maya Angelo Caramel Cake. Too sweet for me, but learned a lot.

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Joined: Jan 11, 2007


Posted to Thread #21454 at 5:26 am on Jan 19, 2012

I love that she uses the liquid caramel in the cake batter and browned butter in the frosting was new for me too. I used your tip about holding back the browned bits.

When I mentioned the frosting was too sweet for me, my roommate said that's typical of southern cakes. Interesting.

Also, I remember you saying the recipe as written didn't make enough frosting. I found the same recipe on Martha Stewart's site, and it reflects that doubled frosting ratio.


You can't do anything about the length of your life, but you can do
something about its depth. - M

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