RECIPE INGREDIENTS:
3 1/2 cups all-purpose flour
2 tsps cinnamon
1 tsp ground cloves
1/2 tsp allspice
2 tsps baking soda
1 tsp salt
2 eggs
1 1/2 cups brown sugar
2 cups unsweetened applesauce
1 cup vegetable oil
2 tsps vanilla extract
60 caramel candies
3/4 cup walnuts, toasted and finely chopped
wax paper
1 large craft stick
1. Heat the oven to 350 degrees.
2. Grease and flour two 1 1/2-quart oven-safe bowls.
3. Combine 3 1/3 cups all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon ground cloves, 1/2 teaspoon allspice, 2 teaspoons baking soda and 1 teaspoon salt.
4. In a separate bowl, beat together 2 eggs, 1 1/2 cups brown sugar, 2 cups unsweetened applesauce, 1 cup vegetable oil and 2 teaspoons vanilla extract. Add this mixture to the dry ingredients and beat until well mixed.
5. Pour the batter into the prepared bowls and bake for 60 to 70 minutes or until a knife inserted in the center comes out clean.
6. Allow the cakes to cool in the bowls for 10 minutes, then remove them from the bowls and set them inverted on wire racks to cool completely. Once the cakes have cooled, turn them over and use a long knife to even out their flat tops.
7. Topping: Place 60 caramel candies and 2 tablespoons of water in a medium bowl and microwave on high power for 1 minute. Stir, then heat 30 to 45 seconds more until the mixture is smooth and forms a slow, thick ribbon when dropped from a spoon.
8. Layer the cakes (flat sides together) using a few spoonfuls of the caramel to help hold them in place.
9. Pour the remaining sauce over the cake. The caramel will run down the sides of the cake to cover it completely, or you can spread it with a knife while it's still warm.
10. Let the caramel set for about 20 minutes before pressing the walnuts onto the bottom half of the cake.
11. Cover one half of the craft stick with waxed paper and insert the covered end into the top of the cake.
3 comments:
so I found a cupcake pan that makes halves of balls and you put two together to get the ball effect. I plan to make these soon for a school function. I can hardly wait to get the pan in the mail!
Here is a question that my bring attention to my ignorance, but I don't care...how big were the bowls. The little cupcake ones sounds cute. How big do you think you could go with the bowls before the outside burned and the middle stayed raw. How big is your cake in the picture?
Think this recipe says 1 1/2 quart bowls.
I have baked a cake in a pampered chef glass 2 quart mixing bowl. I made a teacup.
I think the trick is just using one recipe per cake. You are thinking of making this BIG, then you could put the bowl shapes on top and bottom add sheet cakes in the middle and use a knife to round and shape.
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