Caramel Cake

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Just made the cake; I cheated and used a box version, I really only wanted to use the icing. But my filing and icing came out wonderfully! For both I whisked them until they came to a boil and then turned them off. I did use all the powered sugar and continually added whipping cream until I got the consistency I wanted for the icing. My icing came out really smooth and thick, and the filing dripped through the cake well. I settled on poking the holes with the injector needle we use for injecting chickens and turkeys for frying (It?s bigger than a toothpick and smaller than a wooden spoon. Haven?t tasted yet, but so far it smells like pralines- YUM!!!

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I was so disappointed with this recipe. I followed the instructions exactly, and like others, my cake turned out crumbly and dry. When I tried to stack the cakes, the middle caved in. I'm not sure if that's from poking the holes in the cake, or the sauce or what. As for the frosting, the instructions have to be flawed. Mine turned out like really thick, gritty fudge. I assume there are some steps missing. I'm not sure how anyone was able to successfully execute this recipe because I bake all the time, and this is certainly not my first cake. However, I will never try this recipe again.

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Ok, I followed the recipe exactly. I think the recipe must leave something out. Like making sure the filling comes to a boil, because it was GRITTY! The cake was like cornbread. A lot of work and money to go in the trash.

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I followed the recipe to the "t" but i must say i was disappointed with how the cake turned out.Although it was moist I must agree it tasted too much like sweet cornbread.
-SORRY PAULA

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My first concern was that the recipe called for self rising instead of plain flour. I followed the recipe exactly as it read but the mixture was very stiff. The cakes came out just as other reviewers said, "like a pound cake", " like cornbread". The frosting was grossly sweet.

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Very good cake! I couldn't find the vanilla so used raspberry flavoring instead. I also added 1/4 dark cocoa to the batter to change it into chocolate cake.

For the filling I used my own chocolate glazing/ganache type 'frosting' using butter, cocoa, vanilla, raspberry flavoring and milk with walnuts.

The mistake I made was pouring the filling while the filling was too hot and poking too many holes near the edges. lol The side fell off but it was delicious.

Next time, less holes but I did use the wooden spoon handle for more filling but overdid it.

Great cake!!!

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I saw the show, the cake looked great, and then I read the reviews. This seems to be a cake that you have to make your own, so thanks to all the reviewers who gave reviews ahead of me. I beat the eggs and sugar for the cake for a full 8 minutes in my stand mixer on high. I added 1/2 c sour cream at the end for moisture...probably not necessary. The real problem is with the carmel sauce. The cake is meant to be on the dry side so the carmel can soak in to it and the cake will still hold shape. On the show, Paula uses a wooden spoon to make holes in the cake and then drizzles the carmel in. The recipes calls for toothpicks, I used bamboo skewers, and the carmel did not go in to the cake, just sat on top. I should have manned up and used the spoon handle to make the holes. My cake did shift when the frosting went on, so I broke off bamboo skewers and anchored it. I only used 1 1/4 c of confectioners sugar, just right. A different cake and a crowd pleaser to be sure!

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This was a very good cake and not dry at all....not after adding my little secret ingredient. I always add one cup of sour cream to my cakes and they always come out so very moist and delicious. I do have to agree with one lady who was a bit disappointed about the instructions given with this recipe. For example, don't start cooking the filling until you take your cake layers out of the oven. It only takes about 5 minutes to cook and besides you have to wait for the layers to cool down or yes, they will fall. The frosting recipe makes way too much for a 3-layer cake in my opinion. Next time I plan to cut it in half.

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The overall recipe if phenomenal, but the cake itself is the best I've ever made. I didn't think it was dry at all, but I followed the recipe exactly and it was above and beyond what I expected

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I'm not sure why everyone thinks this cake is dry - it is by far the most moist cake I have ever baked! Just make SURE you beat the batter for the specified time and also if you don't have self-rising flour, make the appropriate additions to the all purpose flour. This cake was excellent and I am proud to serve it to my friends and family - thanks, Paula!!!