How to make it

  • Make a single-layer (9x13) cake according to the package directions.
  • Remove cake from the oven, let cool slightly, then pierce all over with a fork.
  • Heat the caramel sauce in the microwave for 1 minute, the pour the caramel sauce all over the warm cake.
  • Chill the cake in the fridge for 1/2 hour.
  • For the frosting:
  • Heat 2 tablespoons of sugar over medium heat until it dissolves and turns golden brown, set aside. (I try to do this at the same time as the next step, but it's hard to time it exactly right. If you set this carmelized sugar aside, it will start to harden, if that happens, just put it back over low heat to get it liquid again.)
  • Combine remaining sugar (1 cup), butter, and cream in saucepan and cook on medium, stirring constantly until boiling.
  • Add the carmelized sugar to this mixture and boil.
  • Cook another 2 minutes, stirring constantly.
  • Remove from heat and let cool about 10-15 minutes.
  • After cooling, add powdered sugar 1/2 cup at a time and beat with an electric mixer very well after each addition. Continue adding by 1/2 cup each time until desired consistency for the frosting is reached (not all of the powdered sugar may be used, or more may be used if you desire - I've never gone over 2 cups).
  • Frost the cooled cake and garnish with caramel pieces, if desired.

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