Decadent Desserts

Caramel Poke Cake

Makes 1 (13x9-inch) cake

½ cup unsalted butter, softened
½ cup granulated sugar
½ cup firmly packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup half-and-half
2 (12-ounce) jars hot caramel topping*, divided
Cream Cheese Frosting (recipe follows)

1. Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour.

2. In a large bowl, beat butter and sugars with a mixer at high speed until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, beating until combined.

3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with half-and-half, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pan.

4. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Using the handle of a wooden spoon, poke holes halfway through warm cake in ½-inch intervals. Pour 1 jar caramel topping all over cake. Let stand at room temperature for 2 hours to absorb caramel and cool completely.

5. Spread Cream Cheese Frosting onto cooled cake. Pour remaining jar of caramel topping onto frosting in a zigzag pattern. Gently swirl caramel into frosting with the tip of a knife. Cover and refrigerate for up to 3 days.

*We used Smucker’s Hot Caramel Topping.

Cream Cheese Frosting

Makes about 4 cups

2 (8-ounce) packages cream