This is really a rich and decadent special occasion cake. It takes quite a bit of work to assemble but the results are worth it, especially if you like the combination of sweet & salty. The recipe is from "Baked Bakery" in New York City and was printed in their cookbook, "Baked: New Frontiers in Baking." You only need to use 1/2 cup of the prepared salted caramel for the cake (but don't worry, I'm sure you will find another use for the leftovers!).