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