On a whim this evening I decided it was time to experiment baking with our signature Salted Whiskey Caramels. With the perfect deposits of caramel this cake isn't too sweet...and the coarse sea salt on top adds a nice balance. We just might have to experiment with brownies next...you can't go wrong with chocolate and caramel!
Salted Whiskey Caramel Poke Cake
1 box yellow cake mix plus ingredients for cake
1 box Mollycoddled Hash Slinger's Salted Whiskey Caramels
1 tbsp milk
2-3 cups of your favorite homemade vanilla or cream cheese frosting.
1. Bake cake according to box directions in either a 9x9 or 9x13 baker.
2. With 5 minutes left of bake time-- unwrap entire box of caramels and place in a microwave safe bowl. Add 1 tbsp milk. Microwave in 30 second intervals stirring between until caramels are 95% melted. Continue to stir until completely melted.
3. Immediately poke holes all over the cake using a butter knife. Slowly drizzle all but 1 tbsp caramel sauce over the cake. If needed, use offset spreader to evenly spread caramel over the cake.
4. Allow cake to completely cool. Frost the cake and drizzle with remaining caramels sauce over frosting. Top with coarse sea salt.