Caramel crunch cake
March 13th, 2010
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This decadent caramel crunch cake is a tasty treat.
Ingredients (serves 10)
- 583g packet devil’s food cake mix (includes ready-to-spread frosting)
- 3 eggs
- 1/4 cup vegetable oil
- 3/4 cup thickened cream, whipped
Caramel crunch
- 1/2 cup caster sugar
- 2 tablespoons honey
- 1 teaspoon bicarbonate of soda
Method
- Prepare cake following packet directions, using 3/4 cup cold water. Turn out onto a wire rack to cool completely.
- Meanwhile, make caramel crunch Line a baking tray with baking paper. Place sugar, honey and 2 tablespoons cold water in a saucepan over low heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved. Increase heat to medium. Cook, without stirring, brushing down sides of pan occasionally with a wet pastry brush, for 5 to 6 minutes or until light golden. Remove from heat. Stir in bicarbonate of soda. Pour mixture onto prepared tray. Set aside to cool completely.
- Using the end of a rolling pin, break caramel into small pieces.
- Using a serrated knife, cut cake horizontally into thirds. Place base on a plate. Top with half the cream and one-third of the caramel. Repeat with middle layer, remaining cream and half the remaining caramel. Top with cake top. Spread over frosting. Sprinkle with remaining caramel. Serve.
