Daring Bakers…Caramel Cake with Carmelized Butter Frosting

Our hosts this month were Dolores of Culinary Curiousity , Alex (Brownie of the Blondie and Brownie duo), and Jenny of Foray into Food. And, as Dolores said in The Kitchen Post, “since none of us know jack about alternative baking”, we’ve once again turned to Natalie of Gluten-a-Go-Go (http://glutenagogo.blogspot.com/) to assist us. Thank goodness I am not an Alternative Baker. I don’t see how these people do it!

This month’s Daring Bakers Challenge, Caramel Cake, comes from Shuna Fish Lydon of Eggbeater. You can find a copy of the recipe here: (http://blogs.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/).

I personally made this cake in a bundt pan…and because of that I had to cook it a bit longer. It was good, even without the icing…which I made, though I chose NOT to put on this cake. I thought the combo would be tooooo sweet together. So, no icing here.

The icing, however, was delish. I frosted some chocolate cupcakes with it and delivered them to the cafe. Unfortunately, I don’t have pictures of any of this, as I baked it all on Thanksgiving and camera time was not available. Rush Rush Rush. I managed this picture of the cake though, just before the sun set and took all of the light. No way was that cake lasting another day just for photos!

I intend to give the optional caramel recipe another go in the future…the last ones I made tasted great but got hard on me. I wanted chewy and wound up with HARD. I know I let them cook too long…or if that isn’t the case, tell me what the deal is. I want yummy softies. I’ll take the best recipe you have!