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Caramel Bourbon Cake

Posted by me on December 31, 2008 at 16:33:55:

Preheat over to 325. Use nonstick spray in pans.

Cake:
1 pkg. Spice cake mix
1 cup water
1 cup apple butter
3 eggs
1/3 cup vegetable oil
1 tsp Cinnamon Plus Spice Blend (Pampered Chef spice blend of cinnamon, nutmeg, allspice, ground orange peel, cloves and ginger)

Combine all ingredients together and mix according to cake mix directions. Divide batter between 10-1/2 torte pans or any round cake pan of your choice. (The torte pans are indented to give you a place to put the filling). Bake 25 to 35 minutes or until toothpick comes out clean. Remove from oven and cool 10 minutes, then invert on cooling rack and cool completely.

Filling:
2 Tbsp bourbon
1/2 tsp unflavored gelatin
1 cup heavy whipping cream
1/2 cup sugar

Sprinkle gelatin over bourbon in microwavable bowl, let stand 5 minutes. Microwave on high 20-30 seconds until gelatin is completely dissolved (stir at 10 seconds). Put in a mixing bowl, and beat on low speed while gradually adding cream and sugar. Beat on high 2-4 minutes or until forms stiff peaks.

Topping:
20 caramel candies (squares)
4 Tbsp butter
2 Tbsp heavy whipping cream
1 Tbsp bourbon

Combine candies, butter and cream in mixing bowl and microwave on high 1-2 minutes or until smooth, stirring once. Stir in bourbon and mix until smooth. Cool to room temperature.

Assemble cake. Place one cake on platter (if you used regular cake pan you may want to make a small hollow for the filling). Spread fillng to edges. Top with second cake. Spread topping over cake and refrigerate up to 3 hours.



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