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Caramel Cake

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Serves | Prep Time | Cook Time 30 minutes

Why I Love This Recipe

Did you know that 15,885 dogs are rescued each year? In 2011 my family and I contributed to this number. A memory I will always cherish is when my family and I first brought our dog Lulu home.

I had always wanted a dog since I knew what a dog was. My mom had been searching on for the newest member of the Evon family. My sister and I had been spending the week at my aunt’s house when we were given the news that my mom had found our new best friend.

“What breed is she?” “How old is she?” I had asked my mom.

“She’s a beagle/coonhound mix and she is 1 ½ years old” my mom had responded.

“Does she have a name?” I wondered aloud.

“Yes,” my mom said.”Her name is Lulu.”

I was very excited and anxious to get Lulu home. I searched online for more information on her background. I soon learned that she was traveling all of the way from Tennessee. Her former family had given her up because they could no longer care for her.

Now that I had learned all about my puppy, it was officially time to bring her home. My grandparents drove my me and Rachel all of the way to Southington where we would meet our mom and finally be united with Lulu.

“Are we there yet?” my sister chanted in the back seat.

Once we arrived, we shopped in the plaza stores for any last minute items that we could get her. The truck carrying our little girl was an hour late from the scheduled time. When the vehicle finally decided to come to Connecticut, all of the expecting dog owners formed a line to get their bundles of joy off the large, white truck. My family and I were towards the back of the line so we were able to see some of the other passengers. When it was our turn to get our Lulu, I was very nervous. Would Lulu like her new forever home and family? More importantly, would she love me?

As these thoughts ran through my head, a man came walking out with my baby in his arms.“I believe this is your new dog,” he stated in his deep voice.

My mom extended her arms and the kind, strong man lowered the beautiful dog into her waiting arms.Lulu was considerably larger than the other dogs but still the cutest. She had a beautiful tri - color coat and her big friendly eyes were the color of caramel cake. Lulu was the most stunning dog I had ever seen.

“Wow,” I breathed, “ she’s gorgeous.”

My mom led our newest family member to the car. There, we gave her a proper greeting and a cold drink of water. She was a bit apprehensive at first, but once she realized that we were kind and caring she loved us right back. Lulu must have really loved us because she gave us several kisses each. The car ride home was not as pleasant an experience as I had anticipated. After being shut up in a cage for nearly a week, Lulu smelled absolutely terrible. The smell was so bad that we had to keep the car aired the entire car ride.

“You smell repulsive,” I stated to Lulu. “We’ll have to give you a bath right when we get home.”

When we arrived home, everyone immediately started preparing a bath. After her first day home, Lulu settled right into her new life in Connecticut.

As you can see, a memory I will always cherish is bringing my spoiled, two year old beagle/coonhound home for the first time.

I chose Caramel Cake as my recipe because Lulu's fur and eyes are the color of caramel.

Submitted by: "Sarah E."

Ingredients You'll Need

1 ¾ cups all - purpose flour

½ cup butter, softened

2 eggs

½ cup milk

½ teaspoon salt

1 ¾ teaspoons baking powder

1 teaspoon vanilla extract

1 cup packed brown sugar

2 cups packed brown sugar

1 cup heavy whipping cream

3 tablespoons butter

1 teaspoon vanilla extract

¼ cup chopped peacans


Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

Sift the flour before measuring then resift with the 1 cup of the packed brown sugar.

Add the butter or margarine, eggs, milk, salt, baking powder and 1 teaspoon of the vanilla to the flour mixture and beat on medium high speed of an electric mixer for 2 to 3 minutes. (Use the whisk attachment for best results.)

Spread batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes or until a cake tester comes out clean.

Remove cake from oven and place on a wire rack for 10 minutes then remove pan and place cake on a serving dish.

Once cake is cooled completely frost with Caramel Icing.

To Make Caramel Icing: In a saucepan over medium heat stir the 2 remaining cups of brown sugar, and the cream until the sugar is dissolved.

Cover and cook for 3 minutes.

Uncover and cook without stirring till a candy thermometer reads 238 to 240 degrees F (113 to 115 degrees C).

Stir in the remaining butter with a wooden spoon.

Remove the icing from the heat and let cool to 110 degrees F (55 degrees C).

Add the remaining 1 teaspoon vanilla. Beat the icing until it is thick and creamy.

If it becomes heavy, thin it out with cream until the right consistency appears.

Spread over the top of the cooled cake and top with chopped pecans.


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