Angel Food Cake With Caramel Sauce

Total Time Prep: 25 min. + chilling
Yield 12 servings
Test Kitchen Approved
I enjoy making desserts, and it's especially satisfying when my goodies are devoured quickly. This one always qualifies for that distinction. —Carolyn Troyer, Sugarcreek, Ohio

Ingredients

  • 3 ounces cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 prepared angel food cake (8 to 10 ounces)
  • CARAMEL SAUCE:
  • 1 cup half-and-half cream, divided
  • 3/4 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup butter
  • Pinch salt
  • 1/2 teaspoon vanilla extract

Directions

  1. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; set aside. Cut cake horizontally into two layers. Place the bottom layer on a serving plate; spread with cream cheese mixture. Replace top; refrigerate.
  2. In a saucepan, combine 3/4 cup of cream, sugar, corn syrup, butter and salt. Cook and stir until mixture reaches soft-ball stage (234°). Slowly add remaining cream. Cook and stir until mixture returns to soft-ball stage (234°). Remove from the heat; stir in vanilla. Cool. Drizzle over cake. Store in the refrigerator.
I enjoy making desserts, and it's especially satisfying when my goodies are devoured quickly. This one always qualifies for that distinction. —Carolyn Troyer, Sugarcreek, Ohio
Recipe Creator

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