Caramel Dream Cake

Submitted by Kat's Mom

"I was inspired by Chef #231556's Recipe #134448 and Chef #22015's review. Having made so many changes, it has become something new and delicious. Thanks chefs!"

 

• 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

1. Preheat oven to 350.
2. Grease & flour bundt pan or tube pan.
3. In a large mixing bowl, mix sour cream, Caramel Liqueur and eggs together until well mixed.
4. Add the white cake mix and instant vanilla pudding mix and beat for 2 minutes on medium speed.
5. Fold in 1 cup of the white chocolate chips.
6. Pour batter into pan and bake for 55-60 minutes or until toothpick inserted in the center comes out clean.
7. Cool in pan 15 minutes, then remove.
8. Melt 1 cup of white chocolate chips (I do this carefully in the microwave).
9. Add the confectioner's sugar and Caramel Liqueur, mix well with a fork.
10. Drizzle the glaze on the cake.

Reviews

[Sweet PQ?]

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.