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ආසම කෑම අපිම හදමු!!
- Thread starter sriboysl
- Start date
මුං ඇට පුරවන ලද දැල්ලන් ව්යාංජනයක්.................
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http://www.elakiri.com/forum/showthread.php?t=1352925
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http://www.elakiri.com/forum/showthread.php?t=1352925
Last edited:
i love cooking.. 
rep+
ඇත්තටම වටිනව මේ ත්රෙඩ් නම්
මම දන්න සමහර කෙල්ලන්ට
පරිප්පුවක්වත් හරියට උයාගන්න දන්නෙ නෑ
ඒ අතින් මම නම් යන්තම් පරිප්පුවක් බතක්
පොල්සම්බෝලයක් කරවල බැදුමක්
බතල ටිකක් හදාගන්න දන්නවා
මාලු පාන්,පීසා.සුප්.ඩෙවල් චිකන්
හොට් ඩෝග්, වගේ දේවල් ගෙදර හදල තියෙනව
මම දන්න සමහර කෙල්ලන්ට
පරිප්පුවක්වත් හරියට උයාගන්න දන්නෙ නෑ
ඒ අතින් මම නම් යන්තම් පරිප්පුවක් බතක්
පොල්සම්බෝලයක් කරවල බැදුමක්
බතල ටිකක් හදාගන්න දන්නවා
මාලු පාන්,පීසා.සුප්.ඩෙවල් චිකන්
හොට් ඩෝග්, වගේ දේවල් ගෙදර හදල තියෙනව
Home Made Caramel Cake
Ingredients
For the cake:
1 cup (2 sticks) butter, at room temperature
2 cups granulated sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
For the filling:
1 cup (2 sticks) butter
2 cups packed light brown sugar
1/4 cup milk
1 teaspoon pure vanilla extract
For the frosting:
1/2 cup (1 stick) butter
1 cup packed dark brown sugar
1/3 cup heavy cream, or more if needed
1 (16-ounce) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped nuts, optional
Method
For the cake:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
For the filling:
While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
For the frosting:
Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Just be sure to add cream is small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.
Source
Ingredients
For the cake:
1 cup (2 sticks) butter, at room temperature
2 cups granulated sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
For the filling:
1 cup (2 sticks) butter
2 cups packed light brown sugar
1/4 cup milk
1 teaspoon pure vanilla extract
For the frosting:
1/2 cup (1 stick) butter
1 cup packed dark brown sugar
1/3 cup heavy cream, or more if needed
1 (16-ounce) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped nuts, optional
Method
For the cake:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
For the filling:
While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
For the frosting:
Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Just be sure to add cream is small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.
Source
