This is hands down the best homemade caramel filling for cupcakes and cakes! It's sticky, buttery, silky, and very well-balanced in sweetness. Trust me, you won't be able to stop eating it. Best ...

In the South, desserts aren’t just an afterthought; they’re the highlight of the meal, and there’s no dessert more cla ...

Check by gently pressing the center of a cake; it should spring back. If it doesn’t, bake for 10 more minutes. Cool in the pans for 10 minutes, then on a rack before frosting with caramel frosting.

The cake inside is today, often, made from yellow cake mix, a shortcut in a recipe that allows for no other shortcuts, a shame, sure, but it's an understandable one.

Chef notes. Caramel in all its iterations that steals my heart every time. Whether it's a crackling coating on a cream puff, a soft-flowing sauce drizzled or a chewy morsel slipped out of a square ...

1 stick unsalted butter, plus melted butter for brushing. 1 tablespoon unsweetened cocoa powder. 1/4 cup plus 1 tablespoon all-purpose flour. 6 ounces dark chocolate (70 percent cacao), chopped ...

Over medium heat, bring first three ingredients to a boil, stirring constantly. Boil 2-3 minutes and remove from heat. Add vanilla. Continue to stir, off heat, until icing cools and begins to thicken.

RECIPE. Salted caramel sauce shines in this apple pudding cake from the 14th edition of the “Better Homes and Gardens New Cookbook” (2006, Better Homes and Gardens).

Measure the baking spread, sugars, eggs, vanilla, flour, baking powder, milk, 3 tablespoons of the caramel and the salt into a large bowl. Beat for 2 minutes using an electric hand whisk.

Add the bananas, buttermilk, eggs, 1 teaspoon vanilla, and nutmeg, and stir to combine. Pour the batter into the prepared sheet pan. Dollop the salted caramel sauce over the batter, and use a ...