CARAMEL SNACK CAKE RECIPES

Steps:

• Preheat the oven to 350°F.
• Grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment paper or dust with flour, shaking out any excess. Set aside.
• Place the butter in a 1 qt. glass measuring cup and microwave on high until melted, about 1 minute. Transfer 1/2 cup to a large mixing bowl and set aside.
• Add the cream and brown sugar to the remaining 1/4 cup of melted butter and whisk to combine. Microwave on high for 1 minute. Whisk well, then microwave again until the caramel thickens slightly and is bubbly, 1-1 1/2 minutes.
• Whisk in the salt, set sauce aside, and let cool to room temperature.
• Add the sugar and vanilla to the mixing bowl with the reserved melted butter and whisk until blended and smooth. Add the egg and yolks, whisking after each. Add the cream and 1/2 cup of reserved caramel sauce and whisk until blended.
• Set a sheet of parchment paper on a work surface and sift the flours, baking powder, baking soda, and salt onto it using a fine strainer. (If you don't have parchment, sift the dry ingredients directly into the mixing bowl with the wet ingredients.)
• Use the paper to pour the dry ingredients into the wet in three additions, gently folding in after each. Thoroughly scrape the batter into the prepared pan and smooth the top.
• Bake the cake on middle rack of oven for 20 minutes.
• Rotate the pan and continue baking until a toothpick inserted in the center of the cake comes out with a moist crumb or two, about 25 minutes.
• Check to see that cake is done. Remove from oven or add time as needed.
• Let the cake stand until cool enough to handle, then invert onto a cooling rack. Remove the pan, and let cake cool completely.
• Once the cake has cooled completely, microwave the remaining caramel sauce on high until warm, 1-2 minutes.
• Sift the powdered sugar through a fine strainer over the caramel sauce and add the vanilla. Whisk to combine.
• Set the cooling rack with the cake on a baking sheet. Pour the glaze over the cake and spread into an even layer. Sprinkle with the flaky sea salt. Let stand until glaze sets up, about 15 minutes.
• Cut the cake into slices and serve. Store leftovers in a large airtight container and keep at room temperature for up to 3 days.

Steps:

• Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray without flour. In medium bowl, beat cake mix, water, 1/2 cup butter, the cinnamon and eggs with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in carrots and raisins. Pour batter into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 2 hours. Cut into 3 rows by 3 rows.
• In 2-quart saucepan, mix all caramel sauce ingredients. Heat to boiling over medium-high heat. Cook 8 to 10 minutes, stirring constantly with whisk, until rich caramel color. Remove from heat; cool 20 minutes. Place pieces of cake on individual dessert plates. Pour sauce over cake just before serving.