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.

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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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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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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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ToughCookie

Cooking Level: Intermediate

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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

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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

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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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worclax

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Reviewed: Sep. 22, 2008

Excellent! My guests loved it!

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CJFisher

Cooking Level: Expert

Living In: Winter Park, Florida, USA

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Reviewed: Feb. 8, 2008

This makes a very unusual and tasty Angel food cake. I had no problems with the sauce being too hard, it is more like a glaze than a sauce - very tasty but very runny. I think using cream instead of half and half - would make it more thick. We actually liked it runny though, the cake soaked a lot of it up and it was DELICIOUS! :)

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beagle1

Cooking Level: Expert

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Reviewed: Nov. 18, 2007

I only made the caramel for a different cake. I'm not sure what happened with the sauce for the other reviewer, but mine was smooth and creamy. I will definately use this caramel recipe again. Pershaps the previous reviewer boiled it too long.

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