Featured Brand Sites
Product By Category
Tools & Info
Read MoreRead Less
Tap or click steps to mark as complete
If you don't have an ovenproof skillet, you can use your regular skillet instead. Just wrap the handle with several layers of foil before using as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
The info for making the caramel sauce must be wrong. Cooking water & sugar makes syrup, if there is enough water. In this recipe, the water boils off and you are left with hardened sugar ( that will burn). I added 3 tsps butter, from the 2 sticks of butter, to the sugar which made caramel. The cake took longer to bake, even with convection oven setting, and it was too sweet. Will NOT
make this one again!
This was really good. I didn't make the caramel sauce. Well I tried but it burnt so I went with plan B. I buttered my spring form pan and sprinkled brown sugar like you would flour a cake pan. I sprinkled some cinnamon on the bottom and finished the cake as directed. I made this twice and I'll make it again.
This recipe was horrible. The mixure did not carmelize as indicated. It was horrible. Just a big horrible mess that I had to just throw theh whole thing away and run to Costco to get an emergency cake for my friends that were coming over. Never again.