Ingredients: |
Ingredients: CAKE
Non stick cooking spray with flour
1 pkg spice cake mix
1 c water
1 c apple butter
3 eggs
1/3 c vegetable oil
1 tsp pumpkin pie spice
FILLING
2 tbsp bourbon
1/2 tsp unflavored gelatin
1 c heavy whipping cream, chilled
1/2 c sugar
TOPPING
20 Caramel candies, unwrapped
4 tbsp butter
2 tbsp heavy whipping cream
1 tbsp bourbon
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Directions: |
Directions:Preheat oven to 325º For cake, lightly spray cake pans with nonstick cooking spray with flour. In bowl, combine cake mix, water, apple butter, eggs, oil and spice; mix according to package directions. Divide batter between pans. Bake 25-35 minutes or until a wooden pick inserted in centers comes out clean. Remove from oven; cool 10 minutes. Invert pans onto cooling rack lined with parchment paper; cool completely, leaving pans on top of cakes.
For filling; place bourbon in small prep bowl; sprinkle with gelatin, and let stand 5 minutes. Microwave on high 20-30 seconds or until gelatin is completely dissolved, stirring after each 10 second interval. Transfer to stainless 2 qt mixing bowl. Beat on low speed of electric hand mixer, gradually adding cream and sugar until incorporated. Beat on high speed 2-4 minutes or until stiff peaks form (do not overbeat).
For topping combine caramels, butter and cream in small bowl. Microwave on high 1-2 minutes or until smooth, stirring once. Stir in bourbon; mix until smooth. Cool to room temperature.
To assemble, place one cake onto platter and top with filling; spreading evenly to edges. Top with second cake. Spread topping over cake. Refrigerate cake, uncovered, up to 3 hours. To serve, dip knife in hot water and wipe dry with paper towels between each cut. |
This recipe for Caramel Bourbon Spice Cake is from