This ultra tender, decadent cake combines some elements of a cheesecake, with a quick cake mix and then a dousing of Torani Creme Caramel Syrup. But I also tried it with Torani Cheesecake Syrup and Toffee Syrup and it was spectacular. Given www.Torani.com has a ton of syrup selections, there is no end to what you can do nor the creative adventure I am now embarked on. I know it is a cake mix (and I am working on the scratch version) but it is divine.
Check out http://www.torani.com/
the full listings of their famed syrups. They are also terrific (and as intended) added to teas, coffees, over ice-cream and in seltzer water (for that check out www.SodaStream.ca)
Cake Bottom 1 ½ cup graham cracker crumbs
1/3 cup unsalted butter, melted
¼ teaspoon cinnamon
1/3 cup brown sugar Cake
1 box yellow cake mix *
Special Toranic Soaking Syrup
½ cup Torino Creme Caramel Syrup ¼ cup Torino White Chocolate Sauce
Preheat oven to 350 F.
Line a baking sheet with parchment paper. Spray a 9 inch springform pan withi non-stick cooking spray. In the bottom of the pan, mix the graham crumbs, butter, cinnamon and brown sugar and pack into pan. Place pan on baking sheet.
For the cake, prepare the mix as per package instructions EXCEPT use melted butter (not oil). Pour into cake pan. Bake until cake springs back when touched, about 35-45 minutes. If cake seems to be browning but not done inside (it may seem jiggly) lower temperature to 325F and bake until it is fully set.
Remove from oven and poke holes (small knife or fork) in cake. Meanwhile, heat up the Torani White Chocolate Sauce and Creme Caramel Syrup in a saucepan or in the microwave in a measuring cup, a few minutes. Pour over hot cake. Let stand an hour before serving.
Serve warm, cold, with whipped cream or plain or ice-cream.
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