Caramel Top Hats
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
Total TimePrep/Total Time: 10 min.
- 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.
Nutrition Facts1 each: 422 calories, 13g fat (8g saturated fat), 87mg cholesterol, 226mg sodium, 78g carbohydrate (69g sugars, 0 fiber), 3g protein.
Originally published as Caramel Top Hats in Country Woman March/April 1999