Caramel Dream Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
1 bundt cake
- Serves:
- 12-16
ingredients
-
cake
- 1 cup sour cream
- 3⁄4 cup caramel liqueur (I used Cask & Cream)
- 4 eggs
- 1 (18 1/4 ounce) box white cake mix
- 1 (3 1/2 ounce) box instant vanilla pudding
- 1 cup white chocolate chips (a 12 oz. bag is approx. 2 cups, save rest for the glaze)
-
glaze
- 1 cup white chocolate chips
- 3 tablespoons confectioners' sugar
- 3 -4 tablespoons caramel liqueur
directions
- Preheat oven to 350.
- Grease & flour bundt pan or tube pan.
- In a large mixing bowl, mix sour cream, Caramel Liqueur and eggs together until well mixed.
- Add the white cake mix and instant vanilla pudding mix and beat for 2 minutes on medium speed.
- Fold in 1 cup of the white chocolate chips.
- Pour batter into pan and bake for 55-60 minutes or until toothpick inserted in the center comes out clean.
- Cool in pan 15 minutes, then remove.
- Melt 1 cup of white chocolate chips (I do this carefully in the microwave).
- Add the confectioner's sugar and Caramel Liqueur, mix well with a fork.
- Drizzle the glaze on the cake.
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Reviews
-
I must admit while I was mixing this cake up, I got a little scared. The batter was so dense, I had a hard time mixing it with my trusty, never-fail-me hand mixer...perhaps if I had a heavy duty stand mixer, it would have been much easier. I did compensate by adding more liquer (probably 1/3 cup) which worked out fine (although the batter was still r-e-a-l-l-y thick). It smelled wonderful while it was baking and we couldn't wait for it to cool so we could taste it. I tried a small piece without the glaze (shared w' dh). We both agreed it was wonderful! The texture, the taste-a hint of liquer make this cake a winner. Thank you Kat'sMom. Made for My3Chefs, Nov '09.
RECIPE SUBMITTED BY
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