CARAMEL TOPPED SPICE CAKE

Let’s face it.  Even when we’re grown up, there are times when the cake is really about the frosting.  This is one of those times.  So cut to the chase.  The cake is a good quality boxed spice cake mix with an extra egg and a couple of tablespoons of sour cream mixed in.  The caramel topping takes a little time, but it’s all stirring, no special technique.  And instead of frosting the layers, cut slices and drizzle with topping. 

• Bake the spice cake according to package direction for 2-8” or 9” round pans—add 2 level tblsps of sour cream and an extra egg. Remove from pans and cool completely.
• In a medium saucepan, slice 8 tblsps of butter (1 stick), add 1 cup light brown sugar. Whisk constantly and bring to a boil. 
• Off the heat, add ½ cup evaporated milk (almost 1 small can) and 1-2 tsp vanilla (to taste). Continue whisking. 
• Now sit down and keep whisking the caramel—as it cools it will thicken and start to all come together. Chill when it reaches this stage.  Both cake and topping should be cool before drizzling.

The Kitchen Hive