Does anyone have this recipe? It is an amazing cake but I lost my copy of the magazine and I am doing a wedding cake in 2 weeks (just got the order today!!!! nothing like last minute) and need the apple caramel cake recipe that is in it. I made it and it is awesome. If anyone has it can they please either email me or reply here and everyone can enjoy it? thanks
sunflowerfreak (Norma)

Commin' At Cha'

Caramel Apple Cake

Makes about 8 cups of batter


Make this batter recipe 4 times for a 3-tiered cake to serve 70. Bake 2 cakes for each tier; cut each into 2 layers (see slice on page 301-whichyou don't have and my scanner is broke)

For the Apple Cakes

Vegetable Oil cooking spray
2 3/4 cups all-purpose flour
2 1/4 teaspoons baking SODA
2 teaspoons ground cinnamon
1 teaspoon salt
3 medium apples (preferably Granny Smith), cored and peeled
1 cup granulated sugar
1 cup dark-brown sugar
1 1/2 cups (3sticks) unsalted butter, softened
3 large eggs
2 teaspoons pure vanilla extract
1 cup apple butter
2 tablespooons vegetable oil

For the Assembly
1. Preheat oven to 350. Coat cake pans with cooking spray; cover bottoms with parchment, and coat again. Set aside. Sift together flour, baking soda, cinnamon, and salt in a large bowl; set aside.

2. Shred apples on a box grater. Transfer to paper towels; press gently to drain. Transfer to a medium bowl, and toss with 1/2 cup flour mixture to coat completely.

3. Put sugars and butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until fluffy. Add eggs, 1 at a time, mixing well after each addition. Add remaining flour mix ture; mix until just combined. Mix in vanilla, apple butter, and oil. Add shredded apples, and mix until combined. Divide batter among prepared pans.

4. Bake until a cake tester inserted into centers comes out clean. Transfer to wire racks; let cool in pans slightly. Invert cakes onto racks. remove parchment; reinvert. Cakes can be wrapped ijn plastic and stored up to 1 day.

Batter Amounts and Cooking Times for 3 inch Deep Round Pans

6-inch: 3 cups batter per cake (6 cups total), 1 hour;
8-inch: 5 cups batter per cake (10 cups total) 1 hour 15 minutes;
10-inch: 71/2 cups batter per cake (15 cups total), 1 hour 15 minutes.


To Assemble
Review General Cake Assembly on page 319 (oh come on, you know how I won't retype that here)
Cut each cake in half horizontally, making 4 layers of each size. Spread caramel filling on 3 layers (see note below for amounts). Stack, placing plain layer on top. Frost Top and sides of each tier with buttercream.


Filling and Frosting Amounts for Each Tier
6-Inch: 1/4 cup caramel filling per layer (3/4 cup total) 1 1/4 cups buttercream for exterior;

8-inch 1/3 cup caramel filling per layer (1 cup total), 2 cups buttercream for exterior;

10-inch: 1/2 cup caramel filling per layer (1 1/2 cups, total), 3 1/2 cups buttercream for exterior.


CARAMEL-CREAM CHEESE FILLING
Makes about 4 cups

4 1/2 cups sugar
1/2 cup (1 USA stick) unsalted butter, softened
1 1/2 cups cream cheese, room temp.

1. Put sugar and 2/3 cup water in a medium, heavy saucepan. Cook over medium-high heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to boil, washing down sides of pan witha wet pastry brush to prevent crystals from forming. Let boil, swirling pan occasionally, until mixture turns medium amber. Remove from heat.

2. Whisk in butter and cream cheese. Let mixuture cool, stirring occasionally. transfer to an airtight container. Refridgerate overnight; beat until thick enough to hold a ribbon on the surface before using.

Which issue date? If I can remember exactly, I think it was on last Fall magazine, is it?

skylightsky - have you tried tasting it yet? If so, how you like it? Good or bad?

THANK YOU THANK YOU THANK YOU SOOOOOO MUCH!! I thought I wouldn't have any luck. You guys always pull through for me. If you were here right now I'd give you a big huge hug SkylightSky!!!!!!!!!!!! I am making this for a wedding in 2 weeks. It's going to be an 8, 10 and 12 inch (2, 2 inch layers) square that are going to be decorated like presents. I attached a picture. She wants the bottom 3 layers of this cake only but in baby blue. This is my first wedding cake and I haven't even finished Course 2 of my Wilton class yet. I hope I know what I'm doing.I don't know the first thing about doweling a cake. I have no idea what I'm going to put the cake on. Any ideas????

Congratulation on your first wedding order! The best thing you can do is to ask your instructor about the dowel - she could show you how by inviting you in her 3rd level Wilton class or she could let you borrow the 3rd level Wilton book and learn about the dowel method.

CakeCentral here do have a tutor on dowel. I provided the link for you:
http://www.cakecentral.com/article23-Teired-Stacked-Cake-Construction.html

Here are the ideas I'm willling to share on what's to put on the cakes:
*fondant ribbon
*silk flower
*satin ribbons
*ask the bride specifically what she wants on her cake (figures, flowers, etc)

I hope this helps. When you finish your cake, I would LOVE to see your cake pic here! Again, congrat!!

YEAH!!!! I'm so happy to have this recipe! I can't wait to try it! Of course, it's gonna have to be just for me to eat!