Monday, August 6, 2012

Gooey Caramel Cake

The Reader dislikes chocolate about as much as The Thinker and I like it.  He will eat it but prefers caramel or vanilla over chocolate.  So for his birthday he requested a "vanilla cake with caramel sauce drizzled over it and vanilla icing".  Antithesis of chocolate?  So I found this pin and thought it would suit him well.

I don't have round cake pans (which you will see why in a future blog post) so I used one 9x13 and one 8x8 square.  I cut the 9x13 in half and stacked them all together.  The cake is really super moist and you stack it while it's still hot which made for a mess stacking them.  So it's not so pretty (click on the link above and see how pretty the original cake was).  But the end result?  Even this self-proclaimed choco-holic was enamored with it.

I had to add about double the amount of powdered sugar to the frosting to get it to spreading consistency, maybe I didn't follow the directions carefully and missed something, not sure.

Try this cake very soon, you will not be sorry.

2 comments:

  1. jenni... i don't usually comment, but i know that icing well, and this is the deal: you gotta let it cool just a bit before adding the sugar. otherwise it just melts it, and you have to keep adding more. then, it turns out too sweet!

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  2. Good to know Anon (but now I'm wondering who you are, tee hee). I will try that next time. I still have some in the fridge, thought it would taste yummy on molasses cookies :o)

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