Pound Cake With Dulce De Leche Filling Recipes
DULCE DE LECHE BUNDT CAKE RECIPE
This Dulce De Leche Cake is deceptively delicious. Seriously - the toffee bits + caramel glaze and the sweet cake make for an INCREDIBLE dessert that tastes WAY better than it looks!
Provided by Steph Loaiza
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix together cake and pudding mixes, sour cream, oil, dulce de leche, beaten eggs, and water. Stir in the toffee bits and pour batter into a Bundt pan sprayed with non-stick cooking spray.
- Bake 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with caramel glaze.
- Heat the butter, milk, and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve sugar, then remove from the heat. Drizzle over the cake.
Nutrition Facts : Calories 571 kcal, Carbohydrate 55 g, Protein 4 g, Fat 38 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 105 mg, Sodium 467 mg, Fiber 1 g, Sugar 43 g, ServingSize 1 serving
POUND CAKE WITH DULCE DE LECHE FILLING
I just played around with my original pound cake recipe and developed this decadent dessert. A touch of irish cream, toasted almonds and dulce de leche make a regular pound cake an outstanding dessert that will leave you wanting more! And it is also perfect for b-day cakes!
Provided by TatiLu
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat you oven to 350°F.
- Cream butter and margarine with sugar.
- While the butters and sugar cream mix in separated bowl flour an baking powder.
- In an other bowl mix orange juice, vanilla and irich cream.
- Pour egg yolks into the butter mixture, one at a time.
- Mix in the dry ingredients and the wet ingredients alternating.
- In a separate bowl, wisk the egg whites until they form soft peeks.
- With a large spoon (wooden spoon or spatula) mix in the egg whites into the mixture.
- Pour into the pan and bake for 40 to 50 minutes.
- As soon as it comes out of the oven unmold it. (this will avoid over cooking).
- Let it cool for 30 mins, and divide it using a nylon thread.
- The nylon thread technic, is very easy and accurate for us who are not too handy with the serrated knife. Just mark with toothpicks the midpoint on the side of your cake in 4 spots.
- With a long string of nylon thread, holding it tight, place your right hand in one of the toothpicks and move the left hand around marks passing the thread thru the cake.
- In a skillet toast the almonds for 5 mins, until they are crunchy.
- Safe a 1/4 cup of dulce de leche and pour it onver one side of the cake
- sprinkle almonds over, and top it with the other side of the cake.
- Enjoy.
Nutrition Facts : Calories 145.9, Fat 2.9, SaturatedFat 0.5, Cholesterol 52.9, Sodium 63.4, Carbohydrate 26.3, Fiber 0.8, Sugar 13.7, Protein 3.9
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