- 4 tablespoons butter
- 1 bag (14 oz) caramels, approximately 35 caramels
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla
The ProcessStep 1 Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 12-cup fluted tube cake pan ( I used my new Nordic Ware Heritage Bundt Pan for this here!) with shortening and lightly flour, or spray with baking spray with flour.
|All up in the mix!|
|That Caramel SAWSE!|
|Finished cake with all the toppings|
This is the final version, but I did do some tweaks to the recipe itself. Since I'm a bit concerned that I may be developing a nut allergy and didn't want to take any chances, I substituted the "Snickers" candy bar for a Milky Way Midnight and searched high and low to find some toffee without nuts. Turns out they were as close as the local Fresh and Easy! Fresh and Easy brand Milk Chocolate Toffee Pieces. I chopped these up and strategically placed them on the cake and then proceeded to photograph this thing of beauty.
This is definitely one of my favorite cakes to bake and everyone loves eating it...I should start charging for this! Haha! Enjoy this Taste of Tatumology!