Reviewed: May 20, 2012

Delicious! Nice, light caramel flavor. I served the caramel sauce on the side since I wasn't sure everyone would like it. Since it was a little runny, that worked out perfect.

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Reviewer:

GoBadgers

Home Town: Madison, Wisconsin, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Apr. 13, 2011

The caramel sauce didn't work. The filling was too little so I used an 8oz package and 1/2 c powdered sugar. It was a good idea, but next time I will do what another reviewer suggested and use caramel syrup for ice-cream instead. I made a trifle with the cake, filling and caramel sauce with fruit on top, and it was good.

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Kristens

Cooking Level: Intermediate

Reviewed: Apr. 22, 2010

I made this because I had a store bought angel food cake leftover. It is undoubtedly going to be a keeper. VERY easy and quick to make and delicious. Not nearly as rich as it sounds, just right. I didn't make the caramel sauce but bought Hershey's caramel sauce and it was perfect.

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Reviewer:

Vicki M

Reviewed: Dec. 26, 2009

This was okay- nothing earth shattering- easy and had a beautiful presentation- but you have to LOVE angel food food to LOVE this one.

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FrackFamily5

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

Reviewed: Oct. 31, 2009

My whole family LOVES this cake. My sister-in-law made this for us for our anniversary. Since then my husband requested it for both his birthday and father's day. It makes a lot of caramel sauce.

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Amy K.

Cooking Level: Intermediate

Reviewed: Aug. 28, 2009

This was very simple and delicious. Our neighbors invited us over for dinner so we brought dessert. The only thing that could make this easier would be to purchase a jar of caramel sauce from the ice cream section to pour over top. The filling was just sweet enough and for the caramel sauce I used 1/2 c. of half and half, BROWN sugar, reduced the light corn syrup to 2 Tbsp. and upped the vanilla to 1 tsp. I brought this to a boil along with the other ingredients and let it boil for 4 minutes. After it cooled I poured it over the cake. I will definitely make this again.

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jul. 23, 2009

Eh... it was good for a quick, very sweet dessert. I didn't cook the caramel to 234 degrees so it wouldn't set too hard, it was still hard to cut through without squishing the cake after its been in the fridge. Definitely use a serrated cake knife or angel food cake cutter. If you want a more home-spun version, I suggest pre-baking your own angel food cake from scratch and perhaps trying whipped cream in the filling instead of Cool Whip.

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KitchenWitch

Cooking Level: Intermediate

Home Town: Estacada, Oregon, USA

Living In: Eagle Creek, Oregon, USA

Reviewed: Dec. 13, 2008

This is a great tasting caramel, and a great filling for the cake. That being said, if you follow the recipe EXACTLY, and take the caramel to the "soft ball" stage, what you are making is NOT a sauce or glaze, IT IS CARAMEL CANDY!!! It is a delicious candy, but a candy none the less. Properly prepared caramel candy is NOT runny. The caramel candy was runny while hot, but when it cooled on the cake, it became a semi-hard chewy caramel that was impossible to cut through w/our crushing the cake beneath it! Terribly dissapointing! If you make this, DO NOT TAKE THIS TO SOFT-BALL STAGE AS DIRECTED! Maybe take it off the stove before it reaches that stage/temperature. I'll make this again, but using a caramel ice cream topping instead.

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HONABUN

Reviewed: Dec. 6, 2008

This is the best cake I have ever eaten! I followed the recipe and it looked just like the picture.

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SUPAN

Reviewed: Nov. 19, 2008

I used the Caramel Sauce recipe for a cheesecake and it came out perfectly. This caramel sauce did not taste grainy like other caramel sauces sometimes do.

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