I’m not sure why, but I decided that I wanted to make caramel cake to bring to my shabbat hosts. I was in a place with no internet, but luckily I have internet on my phone, so I quickly googled recipes for caramel cake.
There isn’t really anything caramel-y about the actual cake. It’s the frosting that’s caramel. Maybe I should change the name to Old Fashioned Caramel-Frosted Cake?
Milk and butter are very important parts of this cake, but I made it pareve. The caramel frosting was still rich and super-sweet, and the cake was nice and moist. Next time I will make it dairy and see how it turns out. Continue reading