Video shot in December 2017 which was the third time making this cake. It was a hit each time! Give this recipe a try.
**** Changes ****
– used standing mixer w/ half spatula attachment
– used 2 round cake pans
– baked for 55 minutes
– let cool for 85 minutes in pan on rack, then took out of pan, placed upside down on wrapped cutting board, and placed in freezer for 30-45 minutes before frosting
– made double layer cake
– used frosting*, caramel sauce*, and pecan chips to decorate cake
*Note: see “Sweet Tooth Recipes” Playlist for Frosting and Caramel recipes.