I'm making a vanilla carmel cake, and instead of using vanilla carmel creamer, I was thinking of adding liquid carmel to the cake batter. Has anyone tried this before? Do you think it would just turn into a gooey mess?
I've put caramel ice cream topping into a cheesecake and it cooked and tasted great. I think putting it into a cake is a good idea. It may take a little longer to bake depending on how much you add.
OK. I added about 1/4 cup carmel to the batter and it was divine. It did take a little longer to bake, but it was fabulous. I made it for a work function, and received several 'orders' from this cake!