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Instructions |
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Blend first 5 ingredients together. Make sure there are no lumps.
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For the caramel- Cover the bottom of a small pot with the sugar and simmer on VERY low heat. The sugar will start to melt. Stir until it becomes light brown.
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Pour caramel into bottom of round cake pan. Pour blended mixture on top of that. Put cake pan in larger pan and fill with water to 1/2 way up the cake pan.
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Bake at 350 for 45-60 minutes. Let cool. Empty the hot water bath and fill with cold water. Refrigerate overnight. Remove from refrigerator 2 hours before serving. Once it has come to room temperature, invert onto serving plate.
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Originally Submitted
11/21/2010
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