Microwave Mini-Caramel Cakes

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Today’s Monday Munchie is inspired by Kathryn Stockett’s The Help. Minny is famous for her delicious caramel cake, a southern delicacy that features a barely sweet yellow cake frosted by rich and sugary caramel frosting. How can you improve on that? How about by bringing it into the microwave age? This simplified version makes 4 mini-cakes and doesn’t require you to heat up the oven, or stand over boiling caramel.

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Ingredients

  • Cake:
  • 2/3 2/3 2/3 cup white sugar
  • 1/3 1/3 1/3 cup butter, slightly softened
  • 1 1 1 egg
  • 1 1 1 teaspoon quality vanilla
  • 2/3 2/3 2/3 cup milk
  • 1 1 1 cup flour
  • 1 1 1 teaspoon baking powder
  • 1/8 1/8 1/8 teaspoon salt
  • ...........................................
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  • Monday Munchies: Minny’s Microwave Caramel Cake
  • 29•11 By: Word Nerd - Aug• 29•11
  • Caramel Frosting:
  • 1 14-ounce 1 14-ounce 14-ounce can sweetened condensed milk
  • 1/2 1/2 1/2 cup powdered sugar

Preparation

Step 1

Grease 4- one cup ramekins and set aside. Cream together butter and sugar, then mix in egg, vanilla and milk. In a separate bowl, combine flour, baking powder and salt. Slowly mix in dry ingredients to wet and beat until well blended. Pour a scant 1/4 cup of batter into each ramekin. Microwave each ramekin at 50% power for 2 minutes. Place a generous dollop of frosting on hot cakes and spread to edges. If desired, top with a drizzle of caramel ice cream topping. Enjoy!

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