Yummy! If you have an Air Bake cake pan, use it for this recipe. It will help keep the first cake layer from forming a raised center...as one other review pointed out, if the cake is raised in the center, the caramel pools into the corners and edges, leaving the center without much of the good stuff. I also used only 1/4 c. butter in the caramel mixture, in fact I wonder if the 3/4 c. is a typo. There's just no reason for that much butter. I also substituted 1/2 c. milk instead of the 2/3 c. evaporated milk. The caramel mixture seemed alarmingly thin when I first spread it on the cake, but it worked out just fine. Next time I'll try baking it just a little longer for the second cake layer. It is hard to tell when it's done, and I don't think 20 minutes was enough. Regardless, it was a HUGE it at my most recent family gathering! I'm going to make it again this weekend.
Was this review helpful?
[
YES
]
14 users found this review helpful
What's this?