I agree that the Kraft caramel was a bit *sticky*. I used an off brand in my trials that were not so sticky. So I think next time I'm going to try caramel topping and see how that works. Maybe even melting the caramels and mixing in a bit of cream and salt then adding it in the middle of two layers. The original recipe stated to cut the caramels in half and roll in Kosher salt - salted caramels!! BTW, that is NOT a picture of my recipe, I'm not that good!!
This cake was wonderful. I absolutely loved the layers, reminded of pound cake texture which I love. This will go in my recipe box for cake layer cake; I'll just change the flavor to suit my needs. It took longer than 5 minutes to beat the frosting, though. This definitely was even better the next day. It disappeared quickly.
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This cake was very delicious! The cake was very moist and the caramel frosting was to die for. The only thing I didn't like about the recipe is that the frosting takes forever to make, but it's worth it! Reminds me of my Grandma's caramel cake recipe.
Get the recipe here >> Chocolate Salted Caramel Tart @ homecookingadventure.com
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