Quick and Easy Caramel Cake

Quick and Easy Caramel Cake

2 cups cake flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light brown sugar
3 large eggs
2 tsp vanilla
3/4 cup half-and-half
2 (12 ounce) jars prepared caramel
topping, divided
Easy Cream Cheese Frosting - recipe follows

Preheat the oven to 350 F. Lightly spray a 13 x 9 inch baking pan with baking spray with flour. Set aside. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, beat the butter and sugar at high speed with an electric mixer until light and fluffy, approximately 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla, stirring to combine. With a mixer at lowest speed, add the flour in 3 batches, alternating with half-and-half and beating until smooth. Spread the batter in the prepared pan. Bake until a wooden toothpick inserted near the center comes out clean, 25 to 30 minutes. Remove from the oven. Using a wooden spoon handle, poke several holes in the warm cake. Pour 1 jar of the prepared caramel topping over the cake. Let the cake sit at room temperatureto absorb the caramel and cool completely, approximately 2 hours. Spread the Easy Cream-Cheese Frosting over the cooled cake. Pour the remaining 1 jar of caramel topping over the frosting in a zigzag pattern. Drag a butter knife through the caramel topping to create the desired design. Store tightly covered in the refrigerator for up to 5 days. Makes 10-12 servings


Easy Cream-Cheese Frosting

2 (8 ounce) packages cream cheese, softened
1 tsp vanilla
3 cups confectioners' sugar

In a large bowl, combine the cream cheese and vanilla. Beat a medium-high speed with and electric mixer until creamy, approximately 2 minutes. Add the confectioners' sugar, beating until smooth. Spread over the cake. Refrigerate leftovers.