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.
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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