Bobby's Caramel Cake

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I don't know why I made this. I used up my entire butter supply anyway...

Preparing and mixing was easy, the only tricky part was making sure that the sugar was melted completely in the filling. When I took them out of the oven, the cake from the pan in the front came out perfectly. It didn't break or fall apart. The two pans in the back were a different story. The cakes were hard to take out and were cooked very well on the sides. Also the cakes also crumbled slightly when on the others...Probably because they were too hot. Plus, I didn't wait for the filling to become room temperature, which is very important. The frosting was way too thick. So be prepared to think it out with alot of heavy cream. Otherwise, when you spread it, it will take parts of the cake along with it.

Tasting: So when I tried it the first time, I thought: something must be wrong! But it's not. That's just how the cake's supposed to be. Nobody in my house could even eat the frosting. It was as sweet as pure sugar. I could feel the cavities forming in my teeth the first time I tasted it. Anyway, the cake part is fine though. Without the frosting, it is still a little bit on the sweet side.

Pros:
tasty cake and filling

Cons:
frosting unbearably sweet
cakes were weak and fell apart
instant stroke when eating this cake

Thanks,
joebobjoe

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I used a box cake mix with 2 layers and poked larger holes as Paula recommended on her show, but otherwise followed the recipe exactly. I made it for a special dinner and everyone LOVED it...I will make this again and again...WOW!!

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I love Paulas recipies for the most part but she missed on this one.I am a pretty good baker and I followed the instructions to the letter. The caramel filling was gritty and sugary. Too sweet! I think they better rethink the instructions something is wrong.

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Well, I made this last night and followed the recipe to the T, but as I was frosting it, it completely fell apart and collapsed? Not sure why. Don't think that I will be making again.

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i love this cake and i enjoyed doing it. my gilfriend and i love the taste of caramel especially as a filling. the icing was the only difficulty though it still was delicious. cooking has been a dream of mine since i was little, grilling with my father. i to have a recipe book that only very high standard recipes are approved and placed in my book. im only a 14 year old boy but ive been cooking my whole life and paula is an idle to me and her recipes help me when i have to cook for my girlfriend.

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i made this sunday morning and the icing was really good, but my cake was not as moist as i would of liked it, but i did not make the filling, so may have been why. i love caramel cake and i found a perfect why, thanks paula!!

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I am a seasoned cook and baker. Believe me, this cake is awesome. I have put it in my personal recipe book (to be handed down to my children and things don't get put into the book very often. I have very high standards. Difinitely the Wow factor. A bit on the sweet side, if you like that. Got milk? For those of you who found your cakes were sinking. Make sure the cake is completely cool and the filling is at room temp. I believe this will solve your problem. It didn't state this in the recipe and if you are not experienced the recipe might give you the impression to just keep on going with the recipe before cooling down. Thank you. I LOVE THIS CAKE!

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it is on of the best cakes that i have tried in a long time.
thanks Paula Dean.

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I haven't made this yet, but I think what people are forgetting to remember is the elevation of where you live. That probably has a lot to do with the cakes falling in the center. Try and alter baking times and temperature and it'll probably come out great.

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this was sickening sweet, especially the frosting. If I ever make it again I would try possibly a store bought carmel frosting that was whipped additional. the cake portion wasn't bad, but noone in the family could eat the frosting, we ate out some of the cake part but the threw most of the cake away.