AI'm making the above and was wondering what I should cut out. I made my own caramel sauce and wanted to add it to the above recipe. Would I cut down the amount of sugar I put in or the amount of shortening?
I'm guessing sugar since caramel is so sweet to begin with?
You could always poke fork holes in the cake and pour caramel into cake until the cake soaks it up. I know someone that does this when they make chocolate cake then they ice the cake like normal. Everyone always raves about this person's cakes.