Caramel Cake I
After reading the reviews, I also increased milk, and I upped the servings to make a thicker cake (in a 9x13). I also baked at 325 and just watched it til it was ready. I was so worried about it being dry, but by making these changes, this cake turned out EXTREMELY moist.
Also, I used half vanilla extract and half almond extract in the cake batter because I love that almond flavor.
I have never made anything with real caramel before, and I didn't realize how long the heating and cooling process actually takes! I was worried that thermometer was never going to go from 220-238, but it did! It is well worth the wait, because this cake is delicious!
1 user found this review helpful
Jun. 30, 2012