Wednesday, February 29, 2012
Salted Caramel Nut Cake
Leah and I sorta made this up as we went, combining recipes and mixing things around. In the end, it was sort of to die for. Just FYI, it is about 540 per sixteenth, but it's really rich, so that's all you'd want anyway!
1 recipe of your favorite chocolate cake, enough for 2 9" round pans
1 1/2 cup of your favorite homemade caramel sauce, separated
1/2 cup cocktail peanuts, coarsely chopped
1 cup salted butter, room temperature
1/2 tsp. salt
2 cups powdered sugar
Easy enough - prepare the 9" round pans and bake cake according to directions. Remove from pans and cool thoroughly.
When the cakes are cool, mix 1 cup caramel with the peanuts. Spread peanut mixture on top of one of the cakes. Layer the other cake on top of the peanut layered cake.
When cake layers are assembled, beat the butter until it is light and fluffy. Add salt and powdered sugar. Mix until combined (still fluffy). Beat in remaining 1/2 cup caramel. Frosting should be light and lovely. Spread over cake.
Put entire cake in fridge for 1 hour until it is all set. Enjoy!