Carla Hall Says Yes
December 9, 2020
Live to Eat is back with a new episode you don’t want to miss!
Carla Hall seizes the day. Previously an accountant and model turned chef and tv personality, Carla lives for adventure. Once a competitor on Top Chef, Carla is currently training for her first bodybuilding competition! This queen and trained chef was co-host on “The Chew'' and is a judge on Netflix’s Crazy Delicious and Food Network’s Bakeaway Camp. Carla lives life by the mantra “say yes” and on her podcast, aptly titled “Say yes!,” Carla and her guests chat about success, adversity, and overcoming the impossible. Carla is a natural in the kitchen and an all-around entertainer, whose positive personality and effervescent energy shines—no matter what she’s doing.
- Tune in to find out:
- :: Why you need to send a party box for your next Zoom
- :: How shaking your booty might be the key to changing your mood(y)
- :: What is an enneagram and the reason it influences your perspective
- :: The mantra you need to start your day
Carla Hall’s Poured Caramel Cake
Makes one 13- by 9-inch sheet cake
For years, I chased the perfect caramel cake recipe. It’s not so much about the taste and texture as the feeling that hits with the first bite. To get the right sensation, the caramel needs to be silky soft and sticky, creamy yet dark, pourable but not thin and runny. And the cake should be fine-grained and light yet sturdy enough to stand up to a caramel cloak. That’s what this recipe is! Growing up, I had countless versions—three-layer towers and double stacks. But I prefer a nice thick sheet cake to balance the sweetness of the caramel, which runs down the sides of every slice so there’s still plenty to go around. Bring this to any party and the crowd will go wild.
Ingredients:
- 8 Tbs unsalted butter
- 1¾ cups sugar
- ½ tsp salt
- 1 can evaporated milk
- 1 Tbs apple cider vinegar
- ¼ cup heavy cream
- Vanilla Sheet Cake (recipe below)
Instructions:
Set the butter in a large saucepot over medium heat. When it’s halfway melted, add the sugar and salt. Cook, stirring with a wooden spoon, until the mixture is golden brown. It will look grainy and the fat will separate from the sugar and then come back together.
Remove from the heat and add the evaporated milk while whisking. Be careful! The caramel will bubble up. Scrape up any sugar that’s stuck to the bottom of the pan. Make sure the sugar is completely dissolved. Stir in the heavy cream.
Set over low heat and cook, whisking often, until very smooth and creamy, about 20 minutes. Remove from the heat and cool completely, stirring occasionally.
When ready to serve, pour the caramel all over the cake.
Vanilla Sheet Cake
Makes one 9- by 13- by 2-inch cake or 12 cupcakes
This vanilla cake tastes good enough to serve plain with tea, but you can pour caramel all over it too. It's tender and delicate in texture. The only thing that can ruin it or make it go South is to overcook it!
TIP: For catering, try making small bundts or large cupcakes for individual servings. In this case, adjust the cooking time.
Ingredients:
- Unsalted butter and all-purpose flour, for the pan
- ¾ cup buttermilk
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1¼ cups sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 6 tablespoons unsalted butter, cut into tablespoons and softened
- 3 large eggs, room temperature
Instructions:
Preheat the oven to 340°F. Butter and flour a 13- by 9-inch cake pan (or muffin/Bundt pans).
Combine the buttermilk and vanilla in a medium bowl. Combine the flour, sugar, baking powder, and salt in the bowl of a stand mixer. Beat with the paddle attachment on low speed until well-mixed. Add the oil and beat until evenly distributed. With the machine running, add the butter 1 tablespoon at a time and beat until fully incorporated. The mixture will look like coarse sand.
Add the eggs 1 at a time, beating well after each addition and scraping the bowl occasionally. While beating, add the buttermilk mixture in a slow, steady stream. Beat just until smooth. Pour the batter into the prepared pan and spread evenly.
Bake until a tester inserted in the center comes out clean, about 25 minutes (or less time if making individual cakes, say 10-12 minutes). Cool completely in the pan on a rack.
If you make this delectable cake, tag me @candacenelson for a chance to be featured on my stories!