Servings: ten to twelve.
You can make the caramel sauce ahead; just reheat it to room temperature before using.
This cake is wonderful!
This was a long-time standby and always hugely popular. I fell off from making it for a while. Just made it again, and didn’t carefully reread the recipe. Object lesson: do NOT forget to boil the cream before adding it to the caramel.
Yeah, this recipe was a big ol flop. Glad I wasted my time and money on this 👍
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