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Angel Food Cake With Caramel Sauce
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1 package (3 ounces) cream cheese, softened
1/4 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 prepared angel food cake (10 inches)
CARAMEL SAUCE:
1 cup half-and-half cream, divided
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup butter (no substitutes)
Pinch salt
1/2 teaspoon vanilla extract
In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in
whipped topping; set aside. Cut cake horizontally into two layers. Place the
bottom layer on a serving plate; spread with cream cheese mixture. Replace top;
refrigerate. In a saucepan, combine 3/4 cup of cream, sugar, corn syrup,
butter and salt. Cook and stir until mixture reaches soft-ball stage (234°).
Slowly add remaining cream. Cook and stir until mixture returns to soft-ball
stage (234°). Remove from the heat; stir in vanilla. Cool. Drizzle over cake.
Store in the refrigerator.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |