TRIPLE CARAMEL CAKE
• 3 Cups heavy cream
• 2 1⁄2 Cups sugar
• 6 ounces unsalted butter, softened
• 4 Large eggs, room temperature
• 9 ounces all-purpose flour
• 1 1⁄2 Teaspoons baking powder
• 1 Pinch salt
-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.
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