Ingredients Jump to Instructions ↓

  1. 1 package (3 ounces) cream cheese, softened

  2. 1/4 cup confectioners' sugar

  3. 1 carton (8 ounces) frozen whipped topping, thawed

  4. 1 prepared angel food cake (8 to 10 ounces) CARAMEL SAUCE:

  5. 1 cup half-and-half cream, divided

  6. 3/4 cup sugar

  7. 1/2 cup light corn syrup

  8. 1/4 cup butter Pinch salt

  9. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  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. 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. Yield: 12 servings.


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