Best Caramel Sauce Cake Recipes

FRESH APPLE CAKE WITH CARAMEL SAUCE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, nutmeg and cinnamon; gradually add to creamed mixture and mix well. Stir in apples and walnuts. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, for caramel sauce, combine brown sugar and cornstarch in a saucepan. Add remaining ingredients. Bring to a boil; cook and stir until thickened, about 3 minutes. Serve cake warm or cold with warm caramel sauce.

FRESH APPLE CAKE WITH HOMEMADE CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Beat the butter with a mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the eggs, 1 at a time, beating just until blended after each addition. Add the apple, beating just until blended.
• Whisk together the flour, baking soda, cinnamon, cloves and salt; add to the butter mixture, and mix just until blended. Stir in the walnuts, if desired.
• Pour into a lightly greased 13-by-9-inch baking pan. Bake 30 to 35 minutes or just until a wooden pick inserted into the center comes out clean. Let cool on a wire rack 10 minutes. Serve with Homemade Caramel Sauce and, if desired, whipped cream or ice cream.
• Cook the sugar, half-and-half, butter, and salt in a small saucepan over medium-low for 5 to 7 minutes, whisking slowly, until thickened. Remove from the heat, and let cool slightly before serving.
• Keep refrigerated up to one week after you make it. Just be sure to warm it up before serving.

AMISH APPLE CAKE WITH HOT CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream the butter.
• Add the sugar and beat until fluffy.
• Add egg and beat until blended, then mix in the baking soda, salt, cinnamon, and nutmeg.
• Add the flour and stir just until blended.
• Stir in the apples and nuts.
• Pour into an oiled 9 inch round cake pan (I use a glass pie plate) and bake for 30 minutes or until the top springs back when touched lightly in the center.
• Prepare sauce.
• In a saucepan, melt the butter, brown sugar, and salt.
• Bring to a boil, stirring with a whisk, then remove from heat and whisk in the vanilla and the cream.
• (The sauce can be made ahead of time and reheated over hot water.) Serve the cake warm with the hot caramel sauce and a dollop of whipped cream.
• The cake gets better as it ages, keeps for a week in the refrigerator, and also freezes well.
• It can be reheated in the microwave.

MY BEST OLD-FASHIONED APPLE CAKE WITH EASY CARAMEL SAUCE

Steps:

• Cake:.
• Cream butter and sugar, then add egg and beat.
• Add rest of dry ingredients and beat til mixed.
• Fold in apples and pecans. Pour into greased and floured large round, deep cake pan. *Use greased and lightly floured parchment paper
• on the bottom for easier removal.
• Bake at 350º for 35-40 minutes.
• Cool a bit, turn out onto rack to cool completely. *Can serve warm, too.
• Meanwhile, make caramel sauce.
• Caramel sauce:
• Melt butter, brown sugar and salt in pan over low-med heat,
• stirring, for about 2-3 minutes.
• Remove from heat, stir in vanilla and cream and stir well till not grainy.
• Drizzle lots of caramel sauce over cut cake slices when serving.
• Sprinkle chopped pecans on top of that if desired.
• 8 servings.

WARM FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
• Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
• Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
• In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
• Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.

CHOCOLATE CAKE WITH MILK-CHOCOLATE CRUNCH AND CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees. Make the cake: Butter and flour a 7-inch round cake pan (3 inches deep). Sift flour, cocoa powder, granulated sugar, baking soda, baking powder, and 3/4 teaspoon salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla. Beat with a mixer on medium-high speed until smooth, about 3 minutes.
• Pour batter into prepared pan, and bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool completely in pan.
• Meanwhile, make the milk-chocolate crunch: Fold crisped-rice cereal into melted milk chocolate until completely coated. Spread mixture about 1/4 inch thick onto a baking sheet lined with a nonstick baking mat. Freeze until set, about 45 minutes. Chop into small pieces. Refrigerate until ready to use.
• Make the caramel sauce: Bring granulated sugar, cream, corn syrup, and butter to a boil in a medium saucepan over medium-high heat. Cook until mixture registers 236 degrees on a candy thermometer. Immediately remove from heat, and stir in vanilla and a pinch of salt. Transfer to a bowl, and let cool.
• Make the frosting: Place cocoa powder in a small bowl, and stir in hot water to create a thick paste. Beat butter, confectioners' sugar, and a pinch of salt until pale and fluffy. Gradually beat in melted semisweet chocolate and cocoa paste. If frosting doesn't seem firm enough, refrigerate for 10 to 12 minutes, whisking every few minutes. Let stand at room temperature until ready to use.
• Assemble the cake: Turn out cake from pan, and trim top. Slice into 3 even rounds. Place bottom layer on a rotating cake stand or a large plate, and spread 1/2 cup milk-chocolate crunch on top. Gently spread 3/4 cup caramel sauce on top, and cover with another 1/2 cup crunch. Top with middle cake layer, and repeat, finishing with top cake layer.
• Frost cake with a crumb coat (a thin layer of frosting to seal in stray crumbs): Gently sweep away any loose crumbs with a pastry brush, then use a small offset spatula to cover the top and sides a with a thin layer of frosting. Refrigerate until set, about 1 hour.
• Let crumb-coated cake stand at room temperature for 45 minutes. Frost entire cake with remaining frosting in a swirling motion using a large offset spatula. Let stand at room temperature until ready to serve (up to 8 hours).

GOOEY CHOCOLATE MICROWAVE MUG CAKE WITH CARAMEL SAUCE AND PEANUTS

Steps:

• Mix flour, sugar, cocoa powder, baking powder, and salt in mug. Add cream, oil, and 3 Tbsp. water and mix until smooth. Using a spoon, make a well in the center; spoon half of the caramel sauce into well. Microwave on high 60 seconds. Carefully remove from microwave. Top with ice cream (if desired), peanuts, and remaining caramel sauce. Serve immediately.

GRILLED PINEAPPLE WITH POUND CAKE AND RUM-CARAMEL SAUCE

Steps:

• Melt the butter in a small saucepan over high heat, add the brown sugar and rum and cook, whisking until the sugar has melted and the mixture is smooth. Whisk in the heavy cream and cook until heated through and slightly thickened. Transfer the mixture to a bowl, keep warm.
• Heat the grill to high.
• Brush the pineapple on both sides with the oil and place on the grill. Grill until golden brown and caramelized on both sides, about 6 minutes. Remove from the grill, stack the slices and cut into chunks. While the pineapple is grilling, place the pound cake on the grill until lightly golden brown on both sides, about 20 seconds on each side. Remove the pineapple from the grill and, when cool enough to handle, either slice or cut into chunks.
• Top each piece of pound cake with some of the pineapple and drizzle with the caramel-rum sauce. Top with more pound cake, vanilla ice cream and a maraschino cherry, if desired.

ORANGE ANGEL FOOD CAKE WITH CARAMEL SAUCE AND TROPICAL-FRUIT COMPOTE

Steps:

• For sauce:
• Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Place pan over low heat; stir until caramel bits dissolve and sauce is smooth. Remove from heat; add butter, cardamom, and pinch of salt. Stir until butter melts. Cool.DO AHEAD: Can be made 1 week ahead. Cover; chill. Bring to room temperature or rewarm over low heat before using.
• For cake:
• Preheat oven to 350°F. Sift powdered sugar, flour, and salt 3 times. Place in medium bowl.
• Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar; beat until whites are opaque and soft peaks form. Gradually add superfine sugar, beating until whites are thick and shiny and fluffy peaks form (peaks should droop over gently; do not overbeat). Add orange peel and vanilla; beat just until blended. Sift 1/4 of flour mixture over whites. Using large rubber spatula, gently fold flour mixture into whites. Repeat with remaining flour mixture in 3 more additions. Transfer batter to ungreased 10-inch-diameter angel food cake pan with removable bottom and 4-inch-high sides (do not use nonstick pan); smooth top.
• Bake cake until golden and springy to touch, about 50 minutes. Immediately invert pan onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or funnel. Cool cake completely.
• Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Transfer to platter. DO AHEAD: Can be made 8 hours ahead. Cover with cake dome; let stand at room temperature.
• For compote:
• Cut all peel and white pith from oranges. Using small sharp knife and working over bowl to catch juices, cut between membranes to release orange segments into bowl. Squeeze remaining juice from membranes into bowl. If orange segments are large, cut each in half or thirds. Cut passion fruits in half; scoop out pulp and add to orange segments. Add remaining fruits, sugar, mint, and pinch of salt. Toss gently to combine. DO HEAD: an be made 2 hours ahead. Cover and chill.
• Slice cake; transfer to plates. Spoon compote alongside; top with caramel.

PECAN COFFEE CAKE WITH WARM CARAMEL SAUCE

Steps:

• To make the cake, preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan. Place the pecans in a food processor and pulse until they're chopped medium-fine; reserve 3/4 cup.
• Stir together the flour, baking soda, baking powder and salt and add to the pecans in the food processor. Pulse until pecans are ground and well mixed with the flour. Set aside.
• Using an electric mixer, cream the butter and sugar together until very light. Add the eggs, 1 at a time, beating well after each addition. Mix in the vanilla and bourbon. Add the flour mixture alternately with the sour cream, beginning and ending with flour and mixing just to combine. Fold in the reserved pecans.
• Scrape the batter into the prepared pan and bake the cake until the top springs back when touched in the center, about 1 hour and 10 minutes. Let stand for 10 minutes, turn onto a rack, reinvert and let cool.
• Meanwhile, to make the sauce, place the sugar in a medium saucepan and stir in the water. Use a pastry brush dipped in water to wash down any sugar crystals clinging to the side of the pan. Place over medium heat and cook without stirring until mixture turns a deep caramel color.
• Remove from heat and carefully add the cream and bourbon. Return the pan to the heat and continue stirring until the mixture is smooth. The sauce can be made ahead and reheated.
• To serve, place a slice of cake on each plate and spoon some of the warm sauce beside it.

CRANBERRY AND CORNMEAL CAKE WITH CARAMEL-WALNUT TOPPING SAUCE

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
• In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
• Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)
• In a medium saucepan, mix together the cream, brown sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer until the mixture thickens, about 25 to 30 minutes. Stir in the walnuts and sea salt, if using. Allow the mixture to cool to room temperature before serving.

FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE

Steps:

• For cake:
• Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom with waxed paper. Stir butter and chocolate in heavy large saucepan over low heat until melted. Mix sugar and cocoa in large bowl. Add eggs; whisk until well blended. Whisk in chocolate-butter mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides. (Can be made 1 day ahead. Cover and refrigerate.)
• For caramel sauce:
• Stir sugar, water, and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes. Remove from heat. Add in cream (mixture will bubble vigorously). Return to low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth. (Can be made 1 day ahead. Cover and chill.)
• Cut cake into wedges. If desired, arrange wedges on baking sheet and rewarm in 350°F oven 10 minutes. Rewarm caramel sauce over medium-low heat, stirring often. Place 1 cake wedge on each plate. Drizzle with warm caramel sauce. Serve with ice cream.

CHOCOLATE SOUFFLé CAKE WITH ORANGE CARAMEL SAUCE

Steps:

• Make cake:
• Put a small roasting pan filled halfway with hot water in bottom third of oven (to provide moisture during baking), then preheat oven to 325°F. Butter a 10-inch springform pan and line bottom with a round of parchment or wax paper. Butter paper.
• Melt butter and chocolate together in a heavy saucepan over low heat, stirring, then remove from heat. Beat together yolks, 1/3 cup sugar, and 1/2 teaspoon salt in a large bowl with an electric mixer until thick and pale, and ribbons form when beater is lifted, about 6 minutes. Beat whites at medium speed with cleaned beaters in another large bowl until they just hold soft peaks. Gradually add 1/3 cup sugar, beating until whites just hold stiff peaks. Stir warm chocolate mixture into yolk mixture until combined well. Stir one fourth of egg whites into chocolate mixture to lighten, then fold in remaining egg whites gently but thoroughly.
• Pour batter into springform pan and bake in middle of oven (do not place springform pan in pan of hot water) until a tester inserted in center comes out with crumbs adhering, about 1 hour (a crust will form and crack on top of cake as it bakes). Transfer to a rack and cool 10 minutes (cake will "deflate" as it cools). Run a thin knife carefully around edge of cake, then remove side of pan. Cool cake on bottom of pan 30 minutes, then invert onto another rack or plate. Remove bottom of pan, then carefully peel off parchment. Invert cake onto a serving plate.
• Make sauce while cake bakes:
• Remove zest from 2 oranges and trim any white pith from zest. Cut zest into enough very thin strips to measure 1/4 cup. Squeeze juice from 3 oranges and strain through a fine sieve. Measure out 1 cup juice.
• Cook remaining 1/2 cup sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add zest and cook, stirring, until fragrant, about 15 seconds. Tilt pan and carefully pour in juice (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved, then cool sauce.
• Serve cake with orange sauce.

EXTRA DARK CHOCOLATE CAKE WITH SALTED CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
• Combine cocoa powder and chocolate chips in a medium bowl. Pour boiling hot coffee over top and whisk until chocolate chips have melted and mixture is smooth. Set aside to cool.
• Sift flour, baking soda, cinnamon, baking powder, and salt together in a large bowl.
• Combine sugar, butter, and vegetable oil in a separate bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture in 3 batches, alternating with the cocoa mixture, beating batter briefly after each addition. Spread 1/3 of the batter into each prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges of each pan to loosen. Invert one layer carefully onto a serving plate and invert the remaining layers onto a cooling rack. Let cool, about 30 minutes.
• Meanwhile, combine sugar and salt for the caramel sauce in a small, heavy-bottomed saucepan. Heat over medium-low heat, stirring constantly, until liquefied. Just after mixture begins to smoke, slowly add half-and-half, stirring constantly, until fully incorporated. (Be careful as the addition of cold liquid makes the molten sugar foam up.) Remove from heat and allow to cool.
• Pour 1/2 of the caramel sauce on top of the bottom layer of the cooled cake. Add the second layer of cake, top with remaining caramel sauce, and add the final layer of cake. Dust lightly with powdered sugar.

PUMPKIN CAKE WITH CARAMEL SAUCE

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking soda, nutmeg and salt. In another bowl, beat the eggs, pumpkin and oil until smooth; add to the dry ingredients. Mix until well blended, about 1 minute. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For sauce, combine the brown sugar, flour and salt in a small saucepan. Stir in water and butter; bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla. Cut cake into squares and serve with warm sauce.

APPLE CAKE WITH HOT CARAMEL SAUCE

Steps:

• To make the cake, preheat the oven to 350 degrees. Place the pecans in the workbowl of a food processor and process until fine. Set aside. Peel, core and quarter the apples and place them in the workbowl of the processor and process until they are in medium-coarse shards, about the size of almonds. Set aside.
• Place the butter in a large mixer bowl, add the sugar and beat until fluffy. Add the egg and beat until blended. Add the soda, salt, cinnamon, nutmeg and mix quickly. Add the flour and just blend, then the apples and nuts.
• Pour the mixture into a greased 9-inch-round cake pan and bake for 30 minutes or until the top springs back when touched with a finger. Cool slightly. Center may sink somewhat.
• For the caramel sauce, melt the butter, brown sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring with a whisk. Remove from the heat and add the vanilla and milk. Stir again with the whisk.
• To serve the sauce with the apple cake, cut the cake into eight wedges. Ladle a large spoonful of the hot sauce onto each of eight dessert plates. Place a wedge of cake on top of the sauce. Garnish with a dollop of whipped cream and two apple slices.

HOT APPLE CAKE WITH CARAMEL PECAN SAUCE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease and lightly flour a 9 x 2" cake pan.
• Beat butter and sugar in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. In a separate bowl, mix together flour, spices, baking soda and salt; set aside. Beat in eggs on low speed, one at a time, until well blended. Add flour mixture beating just until incorporated. Mix in apples, nuts and the vanilla.
• Spoon batter into prepared pan. Bake for 35 - 45 minutes or until top is golden and cake tester inserted near center comes out clean. Remove to rack and cool. Turn cake out of pan by inverting onto rack after 10 minutes.
• NOTE: If desired, the cake may be stored at room temperature, well wrapped overnight or it may be frozen. Defrost at room temperature for several hours or overnight. Reheat in 350 degree oven for 10 minutes or until warm.
• Caramel Pecan Sauce:.
• Melt butter in a medium size saucepan. Add nuts. Cook, stirring constantly, over moderately high heat, until nuts are toasted and butter is lightly browned. Add brown sugar and cream and continue to cook, stirring constantly, until sauce boils and sugar dissolves and turns deep golden brown.
• NOTE: the sauce maybe refrigerated for several days. Reheat before serving.
• To Serve: place a wedge of warm cake on a dessert plate. Serve with a scoop of vanilla ice cream and spoon hot Caramel Pecan Sauce over all.

PRETZEL-CRUSTED FLOURLESS CHOCOLATE CAKE WITH SAUTEED SPICED PEARS AND SALTED CARAMEL SAUCE

Steps:

• For the pretzel crust: In a food processor, pulse the pretzels, sugar and butter together until nearly as fine as graham cracker crumbs.
• Line a 9-inch cake pan with parchment and press the pretzel crumbs into the base.
• Bake in a preheated 350-degree oven for 10 minutes. Cool on a rack.
• Once cooled, scatter the caramel pieces over the top and set aside
• For the flourless chocolate cake: Adjust the oven to 425 degrees F.
• Melt the chocolate and butter in a double boiler over medium heat.
• In a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until they reach medium peaks.
• Add the sugar and whip to stiff peaks. Add the egg yolks and whip for two minutes.
• Fold in the chocolate mixture in three stages, being careful not to deflate the batter.
• Pour the batter into the pretzel crust, and bake for 15 minutes. When done, the center should feel slightly bouncy, but an inserted cake tester should come out like a moist brownie batter.
• Allow the cake to cool overnight before unmolding.
• For the spice blend: In a small bowl, mix together the cinnamon, ginger and star anise until well blended. Set aside.
• For the sauteed pears: In a saute pan over medium heat, saute the pears until slightly translucent.
• Add the sugar and 1/2 tablespoon of the spice blend, and cook until the pears are tender and their juices slightly thickened. Allow to cool before use.
• For the salted caramel sauce: In a large pot, combine the sugar, water, corn syrup and salt. Cook until the mixture acquires a nice amber color, indicating it has reached the caramel stage (325 degrees F on a candy thermometer). Remove from the heat.
• Gently heat the cream in the microwave, then add it slowly to the caramel (be very careful¿the mixture will bubble up!).
• Once all cream is added, stir in the butter. Taste and season with more salt if necessary. Let cool.
• To finish: Top the cake with sauteed pears and pour caramel over. Chill until the caramel sets.
• Serve with brandy-flavored sweetened whipped cream.

APPLE AND WALNUT SHEET CAKE WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Using electric mixer, beat sugar, butter, eggs, and vanilla extract in large bowl until smooth. Add flour, cinnamon, baking soda, baking powder, and salt and beat just until blended. Stir in apples, then walnuts. Transfer batter to prepared pan.
• Bake cake until top browns and tester inserted into center comes out clean, about 55 minutes. Cool in pan.
• Cut cake into squares and serve with warm caramel sauce.

PUMPKIN ROLL CAKE WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE

Steps:

• For Cake:
• Preheat oven to 375°F. Spray 15x10x1-inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Using electric mixer, beat egg yolks, 1/3 cup sugar and 1/3 cup brown sugar in large bowl until very thick, about 3 minutes. On low speed, beat in pumpkin, then dry ingredients. Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold egg whites into batter in 3 additions. Transfer to prepared pan. Bake cake until tester is inserted comes out clean, about 15 minutes.
• Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan sides to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll up cake in towel. Arrange cake seam side down and cool completely, about 1 hour.
• For Filling:
• Pour 2 tablespoons rum into heavy small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves. Beat chilled whipping cream and 3 tablespoons powdered sugar in large bowl until firm peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
• Unroll cake; sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
• Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of warm sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1-inch-thick slices. Pass remaining sauce.