Caramel Top Hats Recipe

Caramel Top Hats Recipe photo by Taste of Home

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A plain purchased pound cake's at the heart of the elegant-looking dessert. I've used angel food cake, cupcakes, doughnuts and even a stack of cookies as the base in place of the pound cake. Top it off with a fun selection of sundae makings—nuts, orange rinds, cherries, etc.—Nova MacIssac, Souris, Prince Edward Island

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Caramel Top Hats Recipe

Prep/Total Time: 10 min.

Yield: 4 Servings

10 10

Ingredients

1 cup packed brown sugar
1/4 cup evaporated milk
2 tablespoons butter
2 tablespoons corn syrup
4 slices pound cake
Butter pecan ice cream

Directions

In a small saucepan, combine brown sugar, milk, butter and corn syrup; mix well. Cook and stir over medium-low heat until heated through (do not boil).
Top each slice of cake with a scoop of ice cream; drizzle with warm caramel sauce. Serve immediately. Refrigerate any leftover sauce. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 422 calories, 13 g fat (8 g saturated fat), 87 mg cholesterol, 226 mg sodium, 78 g carbohydrate, trace fiber, 3 g protein.

Originally published as Caramel Top Hats in Country Woman March/April 1999, p37