Folks have been asking for a 'foolproof' caramel for cakes - and I'm pretty sure I've found it! You melt Kraft Caramel Bits just like chocolate then pour it over the cake. It tastes wonderful with the extra vanilla, too. I paired it with our Mile High Sour Cream Powdered Sugar Pound Cake.
2 cups (4 sticks) butter, room temperature
7 cups powdered sugar, sifted after measuring if lumpy
1 tablespoon vanilla extract
1 teaspoon baking powder
1 teaspoon salt
8 large eggs, room temperature
4 cups cake flour or White Lily All Purpose Flour
1 1/4 cups sour cream, room temperature
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extract, baking powder, salt, and 1/2 cup flour, beat until combined. With the mixer running on low, add one egg at a time, beating well after each addition until fully incorporated. Beat in half of the remaining flour until just incorporated. Beat in the sour cream. Beat in the remaining flour. Scrape the bottom and sides of the bowl and beat for another 10 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
Foolproof Caramel
2 11-oz bags Caramel Bits
1/4 cup heavy whipping cream
2 teaspoons vanilla extract (optional)
Add caramel bits, cream, and vanilla (if using) to a medium microwave-safe bowl. Microwave in 30 second increments, stirring in between, until smooth (approximately 2-3 minutes total). If it seems very runny, stir until it cools and thickens slightly. If it becomes too stiff and slow-moving, re-melt. Pour over cooled cake and use a spatula to distribute evenly. Wait for the caramel to cool completely before serving.
