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.


  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!

  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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