Caramel Bourbon Spice Cake
Dramatic and stylish, this is a cake that is sure to dazzle your guests.
- Nonstick cooking spray with flour
- 1 pkg (18.25 oz or 515 g) spice cake mix
- 1 cup (250 mL) apple butter
- 3 eggs
- 1/3 cup (75 mL) vegetable oil
- 1 tsp (5 mL) 2 tsp (10 mL) pumpkin pie spice
- 2 tbsp (30 mL) bourbon
- 1/2 tsp (2 mL) unflavored gelatin
- 1 cup (250 mL) heavy whipping cream, chilled
- 1/2 cup (125 mL) sugar
- Topping and Decorations
- 20 caramel candies, unwrapped
- 4 tbsp (60 mL) butter
- 2 tbsp (30 mL) heavy whipping cream
- 1 tbsp (15 mL) bourbon
- Snowflakes (optional, see Cook's Tip)
Preheat oven to 325°F (160ºC). For cake, lightly spray Cake Pans with nonstick cooking spray with flour. In Classic Batter Bowl, combine cake mix, water, apple butter, eggs, oil and spice blend; mix according to package directions. Divide batter between pans. Bake 25-35 minutes or until a wooden pick inserted in centers comes out clean. Remove from oven; cool 10 minutes. Invert pans onto Stackable Cooling Rack lined with Parchment Paper; cool completely, leaving pans on top of cakes.
For filling, place bourbon in (1-cup/250-mL) Prep Bowl; sprinkle with gelatin and let stand 5 minutes. Microwave on HIGH 20-30 seconds or until gelatin is completely dissolved, stirring after each 10-second interval. Transfer to Stainless (2-qt./2-L) Mixing Bowl. Beat on low speed of electric hand mixer, gradually adding cream and sugar until incorporated. Beat on high speed 2-4 minutes or until stiff peaks form (do not overbeat).
For topping, combine caramels, butter and cream in Small Batter Bowl. Microwave on HIGH 1-2 minutes or until smooth, stirring once. Stir in bourbon; mix until smooth. Cool to room temperature.
To assemble, place one cake onto platter and top with filling, spreading evenly to edges. Top with second cake. Spread topping over cake. Refrigerate cake, uncovered, up to 3 hours. Decorate with Snowflakes, if desired. To serve, dip Utility Knife in hot water and wipe dry with paper towels between each cut.
- 16 servings
Nutrients per serving:
Calories 370, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 70 mg, Carbohydrate 51 g, Protein 3 g, Sodium 280 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
1 starch, 2 1/2 fruit, 3 1/2 fat (3 1/2 carb)
For Snowflakes, cut a 15-in. (38-cm) piece of Parchment Paper. Using a pencil, draw seven 2 3/4-in. (7-cm) circles using Measure-All® Cup as a guide. Draw four lines intersecting at center of each circle. Turn paper over. Place 3 oz (90 g) vanilla-flavored almond bark in Small Micro-Cooker®. Microwave according to package directions until melted and smooth. Pour melted bark into small resealable plastic bag; seal top. Cut a small tip off corner of bag. Pipe snowflake shapes onto Parchment Paper; garnish with silver dragées. Let stand until set, about 15 minutes. Note: Dragées are for decoration only and should not be eaten.