This cake originally started out as the base for my dulce de leche bars (I use a cake mix in the crust) but I added too many eggs and instead of throwing out the mixture, I turned it into a rum cake, froze it to use later, and finally removed it and frosted it today. What began as an “oops” has now officially turned into a “yum!”
Butter Rum Caramel Cake
1 pkg Golden Butter Recipe cake mix
1/3 cup butter, softened
1 cup rum (I used Meyers)
1 cup dulce de leche
1 stick (1/2 cup) butter, softened
1 cup brown sugar
1/3 cup milk
1 lb. powdered sugar
1 tsp. vanilla
Mix cake ingredients & bake according to package directions. Cool completely.
Cream and butter and brown sugar, add the remaining ingredients and beat until creamy & fluffy.
Spread 3/4 of the dulce de leche on one cake layer, top with the second, then frost the top and sides. Sprinkle black walnuts over the top and embellish with the remaining dulce de leche and frosting. I put mine in a pastry bag, cut the tip off and squeezed it all over the edges. You could also use a ziploc bag and cut the corner out.
The cake was still frozen when I cut this slice, but that didn’t keep me from gobbling it in under a minute!