ISO: Carmel cake

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    • #322120

      I have a friend at work that gave me a mission. she is diabetic and her husband as a horrible heart and very high blood pressure. She is wanting a carmel cake for her son who is in the air force coming home at Christmas.

      she is wanting to fix his favorite cake but also allow the other, not so healthy people, enjoy it to. it doesn’t have to be the utmost perfect food for diabetics, she is willing to give a little the day he comes home.

      I have look through all of my cookbooks and I can only find carmel icing…not the best food for any of them. I was hoping some would have an idea where I could get a healthier version of cake, or have a recipe that might be decent.

      I will bake all anyone gives me to see how well they turn out before I give them to her.


    • #443065

      Try this one! It’s from Paula Deen’s son Bobby and it’s called Bobbys Lighter Caramel Cake, it has 482 fewer calories and 23 less grams of fat. I haven’t personally tried it, but usually paula deens family recipes are pretty tasty.

      Bobby’s Lighter Caramel Cake
      By Bobby Deen

      482 Fewer Calories
      23g Less Fat

      1 (8-ounce) package reduced-fat cream cheese
      1 1/2 cups confectioners’ sugar
      1/4 cup fat-free caramel sauce
      2 tablespoons chopped pecans

      1 cup cake flour (not self-rising)
      1 teaspoon baking powder
      1/2 teaspoon salt
      1/4 teaspoon baking soda
      1/2 cup packed light brown sugar
      1/3 cup canola oil
      1/4 cup granulated sugar
      1 large egg
      1 egg yolk
      3/4 teaspoon vanilla extract
      2/3 cup reduced-fat (1%) milk

      1/4 cup packed light brown sugar
      2 tablespoons all-purpose flour
      1/2 cup reduced-fat (1%) milk
      2 tablespoons chopped pecans
      2 teaspoons butter
      1 teaspoon vanilla extract
      Pinch salt


      To make the frosting, with an electric mixer on high speed, beat the cream cheese, confectioners’ sugar, and caramel sauce until blended. Stir in the nuts. Cover and refrigerate until ready to use.

      Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with nonstick spray.
      Line the bottom with wax paper; lightly spray with nonstick spray.

      To make the cake, whisk together the flour, baking powder, salt, and baking soda in a small bowl. With an electric mixer on medium speed, beat the brown sugar, oil, and granulated sugar until smooth. Beat in the egg, egg yolk, and vanilla.

      Alternately add the flour mixture and the milk, beginning and ending with the flour mixture and beating just until blended.

      Pour the batter into the pan. Level batter by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure a more level cake.
      Bake until a toothpick inserted in the center comes out clean, 25 – 30 minutes.

      Let cool in the pan on a rack 10 minutes. Remove the cake from the pan and let cool completely on the rack.

      Meanwhile, to make the filling, combine the brown sugar and flour in a small saucepan. Whisk in the milk; bring to a boil. Boil until the mixture just begins to thicken, 1 – 2 minutes whisking constantly.

      Remove from the heat; stir in the nuts, butter, vanilla, and salt. Let cool completely.

      Split the cake layer in half with a long serrated knife. Place the bottom layer, cut side up, on a serving plate. Spread the filling evenly over the layer, leaving a 1/2-inch border.

      Place the remaining layer on top, rounded side up. Spoon the frosting over the top, allowing it to drizzle down the side of the cake. Refrigerate until set.

      Prep Time: 25 min
      Cook Time: 35 min
      Difficulty: easy
      Yield: 12 servings

      Per Serving: 318 Cal (41% from Fat, 6% from Protein, 53% from Carb); 4 g Protein; 14 g Tot Fat; 4 g Sat Fat; 6 g Mono Fat; 40 g Carb; 0 g Fiber; 29 g Sugar; 88 mg Calcium; 2 mg Iron; 255 mg Sodium; 53 mg Cholesterol
      Original recipe courtesy Paula Deen: Bobby’s Caramel Cake
      Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen

      Source: Bobby’s Lighter Caramel Cake —

    • #443071

      that really does sound good. good things I only have to share the recipe and not the actual food…I don’t think she would be getting any. 🙂

    • #443091

      YUM! I’m going to try that today! I feel bad for Paula deen and her family, I think they got the short end of the stick.

      It’s sad when people go after someone because they’ve worked hard and earned something in their lifetimes. Why cant people just work for a living instead of leeching off others?

      Thank you Tashdan for the recipe! Beth, I’ll post and let you know how it comes out.

    • #443138

      i totally agree with your thoughts on Paula. she was basically sued because someone was jealous. I am gong to the store this weekend to get a few ingredients.

      I cant wait to try this,

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