After having some requests for this recipe, I have decided to share my recipe for the salted caramel fudge cake. I made this cake for my friend Katie's 25th birthday on Saturday night. It got some rave reviews from my friends (though they said that I needed to perfect it and give them samples each time I made it :P).
Cake:
I cheated with the cake, made with Duncan Hines Fudge cake. Followed the manufacturer's instructions, EXCEPT substituted the water with buttermilk, it leads to a much more moist and fluffy cake. If you are in Colorado, make sure to follow the high altitude directions! I made two 9" layers.
Salted Caramel Buttercream Frosting (I received the recipe from my friend Desiree, who is also a baking master!)
1 cup butter
1/2 tsp vanilla
1/2 c caramel ice cream topping
1 tsp sea salt
4 1/2 cup powdered sugar
2 tsp milk
Stir the sea salt into the caramel topping and set aside. Cream the butter and vanilla fro 3-4 minutes. Slowly beat in the powdered sugar. It will be very thick. Pour in the caramel and beat again. If you feel like it is too thick (which it was), you can always add a tsp of milk. Just make sure to whip it in completely!
This was enough frosting to frost 2 layers of cake and just enough leftover to lick the bowl!! ;)
Woohoo! looks awesome. FYI if the cake mix is too runny I just usually add 2 tbsp of flour to the mix. and also make sure all the ingredients are at room temp. :-) The Salted caramel frosting recipe came with some caramel mocha brownies. -Dez
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