MAKES 1 (9 X 13-INCH) CAKE
A few years ago, most of us in the United States who loved caramel had never thought of adding a flavor punch with salt. While it was a traditional flavor in France, the rest of us didn’t have a clue. Finally, a few chefs in the United States started featuring the flavor combo and the rest, as they say, is history. Now salted caramel is everywhere, and it is a popular choice at coffee, ice cream, and candy shops everywhere. Poke cakes cannot be left out, and sure enough, it makes a truly delicious cake.
Nonstick cooking spray
1 (15.25- to 18-ounce) box chocolate cake mix
Eggs, oil, and water as directed on the cake mix box
1 (14-ounce) package caramels, unwrapped
1 (5-ounce) can evaporated milk
½ teaspoon coarsey sea salt, or to taste
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Prepare and bake the cake according to the package directions for a 9 x 13-inch cake. Place the cake on a wire rack to cool for 10 minutes.
Place the caramels and evaporated milk in a microwave-safe glass bowl. Microwave on High (100%) power in 30-second intervals, stirring well after each, until the caramels are melted and the mixture is smooth, making sure not to overcook the caramels.
Poke holes evenly over the baked cake using the handle of a wooden spoon. Slowly pour the caramel sauce over the cake; use the tip of a table knife to spread the caramel evenly and fill the holes. Sprinkle the caramel layer with the coarse salt. Let the cake cool completely.
Frost the cake with the Caramel Frosting.
TIPS
Do you prefer a thick layer of luscious caramel frosting? If so, double the Caramel Frosting recipe.
If you prefer, combine the caramels and the evaporated milk in a small saucepan and cook over low heat, stirring frequently, until melted and smooth.