I have wanted to make this cake for years. For some ridiculous reason it intimidated me. Much like Macarons do .... one day I will make those my b*tch too!
The best part of this cake is you can use box cake mix. And you'll definitely need a 12 cup bundt cake pan. I suggest making this cake the day before you plan on serving it. The longer it cools the easier it will release from the pan.
Preheat oven to 350 degrees and coat your bundt pan with cake release or spray heavily with a baking spray.
Make your caramel sauce. In a saucepan over medium heat cook the 2 cups of sugar until it golden colored....DO NOT BURN IT! You'll know it's burned because it will have a burnt smell lol. Once its a nice amber color and all the sugar has melted then it's ready.
Pour it onto the bottom of your prepared bundt pan.
Now combine your cake mix ingredients according to box directions and pour into your bundt pan over the caramel.
In a separate bowl mix your three milks, add your vanilla extract. Slowly pour this into your bundt pan over the cake mix. Don't worry, it will magically separate while it bakes. Then cover it tightly with foil.
Now find a pan big enough to fit your bundt pan into....a roasting pan works well for this. Place your bundt pan into the roasting pan and add hot water in the roasting pan, couple of inches of water is fine. I add the water while it's all in the oven so I don't have to carry it.
Bake it for 1 hour and 10 minutes. When time it up place the roasting pan with the bundt pan still in it on the counter and let it cool for a couple of hours. Take it out of the roasting pan and chill it overnight in the fridge. This is why I like to make this cake the day before. The cooler it is the better it will release from the pan.
When you're ready gently loosen the sides with a knife...careful not to scratch your pan. Then say a prayer to the baking gods and invert on to a large platter.
I've had these molds for over 15 years and they're still in great condition.
They come in a wonderful variety of designs and are made of a very sturdy plastic.
It's a nice way to put together something pretty for parties, bake sales, or holidays without doing so much work. And it's great for getting kids involved too.
I love this recipe. The way it tastes, the way my house smells when I make it..
And it's so simple to put together.
Here's the ingredients and instructions.
Clean your mushrooms. Cut the stems of the mushrooms so that they're level to the caps. Place them in an oven proof dish. You can even use a pie plate or any shallow oven proof dish that you have.
Drizzle the butter mix over the top of the mushrooms. Sprinkle the Panko (or breadcrumbs) over the mushrooms.
Bake at 400 or 425 for 10 to 15 minutes. If you like you can also broil them towards the end of the cooking time to brown the topping even more. Just be sure to watch them so they don't burn!