Caramel whipped Cream Cake

For the caramel cake


2 3/4 cups cake flour


1 1/2 teaspoons baking power


1/2teaspoon salt


4 large eggs


2 1/2 cups sugar
1

1 cup canola or corn oil

2 teaspoon s vanilla extract


1 cup milk


1 cup Caramel Sauce, warmed until pourable





Adding a dose of batter gives this cake a rich ,


caramel color and deep caramel flavor.














For the Caramel whipped cream:





2 cups cold heavy (whipping) cream


1 cup Caramel Sauce, cold but pourable


1 teaspoon vanilla extract


For the cake: Preheat the oven to 350 degrees. Oil the bottom and sides of two 9-inch cake pans 2-inches deep. Line the bottom of each pan with parchment or wax paper and oil the paper. Sift the cake flour, baking power and salt together. Set aside.

Beat the eggs and sugar in the large bowl of an electric stand mixer on medium speed for about 2 minutes until the mixture is fluffy, thick and lightened to a cream color.

On low speed, slowly mix in the oil, vanilla and milk. Mix in the flour mixture just until it is

incorporated. Stir the Caramel Sauce into the batter. Pour the batter into the prepared pans.

Bake in the preheated oven for about 55 minutes, or until a tooth-pick inserted in the center of cake comes out clean.

Cool the layers for 5 minutes in the pans, then invert the layers onto a wire rack to cool completely. Discard the paper lining the cake bottoms



For the Caramel whipped cream:

Beat the cream, Caramel Sauce and vanilla in the large bowl of an electric stand mixer on a low speed until they are blended. Beat on medium speed until firm peaks form, about 2 minutes.

Assemble cake: Spread a generous 1 cup of the caramel cream over the top of 1 cake layer.

Top with the second layer. Spread the remaining caramel cream over and side of the cake, swirling the top. Refrigerate for up to 2 days. serve cold