Dulce de Leche Cake

Russ Myers

By
@Beegee1947

Dulce de leche is a creamy concoction made from sweetened milk; when warmed, it tastes like caramelized cinnamon-sugar. Look for this South American delicacy in the ethnic section of your grocery store or at Mexican specialty markets.
From: Better Homes and Garden


Featured Pinch Tips Video

Comments:

Serves:

12

Prep:

1 Hr

Cook:

40 Min

Method:

Bake

Ingredients

CAKE

1
2-layer-size white cake mix
3/4 c
butter, softened
5 medium
eggs
1/2 c
water
2 Tbsp
finely shredded orange peel
1
recipe dulce de leche cream
1
recipe whipped cream frosting
1
recipe caramelized sugar drizzle (optional)

DULCE DE LECHE CREAM

1/2
14 ounce can sweetened condensed milk
1
13.4 ounce can dulce de leche**

CARAMELIZED SUGAR DRIZZLE (OPTIONAL)

1/3 c
sugar

WHIPPED CREAM FROSTING

2 Tbsp
cold water
1 tsp
unflavored gelatin
1 1/2 c
whipping cream
3 Tbsp
sugar
1 Tbsp
orange-flavor liqueur (optional)

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Grease and flour a 10-inch springform pan*; set aside.
2
In a very large bowl beat cake mix, butter, eggs, and the water with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more (batter will be thick). Stir in orange peel. Spread batter in prepared pan. Bake about 40 minutes or until a wooden skewer inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes (cake may sink slightly during cooling). Loosen cake from side of pan; remove side. Lift cake from pan bottom using a wide metal spatula. Cool cake completely on wire rack.
3
Using a long serrated knife, cut the cake in half horizontally to make two layers. Place one layer, cut side up, on a serving platter. Slide pieces of waxed paper underneath the cake layer on all sides to catch drips. Spread 1/2 to 3/4 cup of the Dulce de Leche Cream on top of layer. Top with the second cake layer, cut side up. Press down lightly. Spread 1/2 to 3/4 cup of the Dulce de Leche Cream over cake. Cover and chill overnight. If necessary, cover and chill any remaining Dulce de Leche Cream.
4
Spread Whipped Cream Frosting over top and sides of cake. Remove waxed paper pieces from under the cake. Just before serving, if desired, drizzle with Caramelized Sugar Drizzle. Serve with any remaining Dulce de Leche Cream.
5
*Tip:
If your springform pan does not have a tight fit, line the outside of the pan with foil. If you don't have a 10-inch springform pan, divide batter between two greased and floured 9-inch round baking pans. Bake according to timings on cake-mix package.
6
**Tip:
Look for dulce de leche in the ethnic section of your supermarket or at Mexican specialty markets.
7
Dulce de Leche Cream:
In a large saucepan combine sweetened condensed milk and dulce de leche. Cook over medium heat just until boiling, stirring frequently. Remove from heat. Transfer to a bowl. Cover; cool for 5 minutes.
8
Caramelized Sugar Drizzle:
In a large skillet cook sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally. Do not stir. When sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar is melted, stirring as needed with a wooden spoon. Remove from heat. Immediately drizzle over frosted cake.
9
Whipped Cream Frosting:
In a large saucepan bring about 1 inch of water to boiling over high heat. Meanwhile, in a 1-cup heatproof glass measuring cup combine the 2 tablespoons cold water and unflavored gelatin. Let stand for 2 minutes. Place measuring cup in the boiling water in saucepan. Cook and stir about 1 minute or until the gelatin is completely dissolved. Remove measuring cup from saucepan; set aside. Cool for 5 minutes. In a chilled large bowl beat whipping cream, sugar, and, if desired, orange-flavor liqueur with the chilled beaters of an electric mixer on medium speed while gradually drizzling the gelatin mixture into the cream mixture. Continue beating the cream mixture until stiff peaks form (tips stand straight).

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Mexican