Triple-caramel Cake

== Description ==
Adapted from a Fine Cooking magazine recipe cited as one of the editors' all-time favourites. It was reprinted in Best American Recipes 2005 – 2006 by Fran McCullough and Molly Stevens. 
* Contributed by Catsrecipes Y-Group
* Makes about 12 servings
== Ingredients ==
* 3 cups whipping cream
* 2½ cups granulated sugar
* ¾ cup unsalted butter, at room temperature
* 4 large eggs, at room temperature
* 2 cups unbleached all-purpose flour
* 1½ tsp baking powder
* ⅛ tsp salt
== Directions ==
# In medium pan on medium heat, bring 2 cups cream to boil.
# Turn off heat but leave pan on burner.
# Meanwhile, put 1 cup sugar in another medium pan on medium heat.
# Leave undisturbed until sugar begins to melt and darken.
# Gently shake pan to distribute sugar.
# Remove from heat when sugar has all melted and is dark amber, about 5 minutes.
# While stirring constantly with wooden spoon, slowly pour in hot cream to make caramel.
# Return pan to burner.
# Turn heat to low.
# Boil gently, stirring often, 5 minutes.
# Set aside at least 30 minutes, stirring often, until cool.
# Pour into 2-cup measure.
# Grease and flour 10-inch, non-stick bundt pan with removable bottom.
# Using electric mixer at medium speed, beat butter and remaining 1½ cups sugar in large bowl until fluffy.
# Beat in eggs 1 at a time until blended.
# Scrape sides of bowl.
# Beat on medium-high until fluffy.
# Sift flour, baking powder and salt into medium bowl.
# At low speed, mixing until barely incorporated, beat half of flour into batter, then 1 cup caramel, then remaining flour.
# Scrape sides of bowl.
# Finish blending gently with spatula.
# Refrigerate remaining caramel.
# Pour batter into prepared pan.
# Bake on lower rack of preheated 325°F oven until tester comes out clean, about 45 minutes.
# Cool on wire rack 10 minutes.
# Unmould and cool completely on rack.
# Bring remaining caramel to room temperature.
# Drizzle ½ cup over cake.
# Just before serving, whip remaining 1 cup cream until firm peaks form.
# Fold in about ⅓ cup caramel, leaving streaks (you will have some caramel left over)
# Cut cake and serve with dollops of caramel cream. 
Category:Cathy's Recipes
Category:Cake Recipes
Category:Heavy cream Recipes
Category:Egg Recipes