Change my recipe??

Yeah.  I would reduce the sugar and leave out a little milk.  I know I have seen a recipe for caramel cake that had you add some cooled, homemade caramel syrup to the batter.  I would drizzle some thinned caramel syrup over the layers too so it was really prevalent. 

I would take out 1/2 c of sugar and 1/4 - 1/2 c of the liquid and add 1/2 a cup of caramel syrup mixed with the rest of the milk.  If that's not enough caramel flavor then drizzle the layers.

Martha Stewart has a recipe available online for caramel cake.  I haven't tried it, but it looks like a basic yellow cake with caramel syrup added.  Here are her amounts

• 1/2 cup (1 stick) unsalted butter
• 1 1/4 cups sugar
• 1/4 cup Caramel Syrup, plus more for serving
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 large eggs

Yes!  That was the one I saw too.  Couldn't remember where though. 

in my mother's tattered first edition betty crocker picture book cookbook--over 60 years old--

with the classic red & white scrolly cover

there's a "burnt sugar cake" and a "new caramel cake"

if you would like either i'd be glad to paraphrase the directions and write out one or the other recipe

burnt sugar has 3 eggs, new caramel has 2 eggs--that's the basic difference--same yield

cool old recipe with scratch icing too

but if your newly tweaked recipe is working for you--no worries

pg 130 &131 if you already have a copy

Quote:

Originally Posted by ANDaniels 

Thanks guys I will try the tweaked recipe tonight. I like the texture of my recipe and I'm comfortable with it So I would prefer to be able to just change it a little to suit my needs rather than having multitudes of different recipes. Make sense?

that's what i thought

why i didn't start typing it out

hope all goes well!

Looks like I may be late to the party on this one but I make my White Caramel Cake by starting with my White Cake recipe and replacing half the sugar with brown sugar, and 1/2 the liquid with caramel sauce.