Triple Caramel Cake

Recipe by looneytunesfan
READY IN: 1hr 10mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Caramel Sauce: Put 1 cup of the sugar in a heavy medium saucepan over medium heat.
  • Leave undisturbed until the sugar begins to melt and darken.
  • Gently shake the pan to distribute the sugar and to keep the melted sugar from burning.
  • When all the sugar has melted and the caramel is very dark amber, remove from the heat.
  • Slowly add 2 cups of the cream, stirring constantly with a wooden spoon.
  • Be careful, as the caramel tends to boil upwards.
  • Don't worry if the caramel hardens; it will melt as the sauce boils.
  • Return the pan to the heat and keep the sauce at a gentle boil.
  • Stir constantly until the sauce is smooth and has boiled about five minutes.
  • Remove from the heat and set aside for at least 30 minutes, stirring often, until the sauce is barely warm to the touch.
  • Measure one cup of the caramel to add to the cake batter and refrigerate the rest.
  • Cake: Heat the oven to 325 degrees F and grease and flour a 12-cup bundt pan.
  • Sift the flour, baking powder, and salt together.
  • With an electric mixer, cream the softened butter and remaining 1 1/2 cups of sugar until light and fluffy.
  • Mix in the eggs, one at a time, waiting until each egg is incorporated before adding the next.
  • Use a large spatula to fold the dry ingredients into the creamed butter, sugar, and eggs alternately with the reserved cup of caramel, beginning and ending with the dry ingredients.
  • Fold in the ingredients gently but thoroughly.
  • Pour the batter into the prepared pan and bake until a skewer comes out clean, 35 to 40 minutes.
  • Set on a rack for about 10 minutes and then unmold and cool completely on the rack.
  • Bring the rest of the caramel sauce to room temperature.
  • When the cake is cool, glaze it by drizzling half of the remaining caramel sauce over the top.
  • Whip the remaining one cup of cream until it holds firm peaks.
  • Fold in the last third of the caramel gently, leaving streaks visible.
  • Serve with the cake.
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