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Caramel Cake, inspired by the book, The Help (Kathryn Stockett) The world needs a great caramel cake and great books such as The Help. The only problem with the book is that it mentions caramel cake so many times and there’s no recipe. But Caramel Cake is a popular Southern cake –not too hard to dream up a quintessential one – which I think I did in this recipe. This is the basic great cake. In my own final version, I whipped up a vanilla buttercream and vanilla simple syrup (instructions below) for a deluxe Caramel Cake. It also makes the world's best yellow cake.  The recipe here uses a caramel icing. If you have (alternatively) soft fondant, use my recipe for Pastry Chef's Buttercream (that uses soft fondant/it's in all my cookbooks) to replace the confectioners' sugar buttercream here.

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