This recipe, the second one I made with my daughter during my Nama’s Baking Project, is so delicious and reminds me so much of that ice cream I used to watch her eat. The recipe name is quite deceiving though, so let me break it down for you. This isn’t a cake at all. It’s a blondie, that you’ll cut into squares and eat like you would a brownie. IT IS AMAZING. The entire family made yummy noises after taking a bite. I really and truly stand behind this as something you have to make. It’s rich. It’s so rich, so be warned, but it’s incredibly well-balanced and doesn’t register as too sweet. It’s so buttery and caramely from the brown sugar… it’s just sinfully delectable.
So I’ll still call it Caramel Fudge Cake, because Nama says so, and her childhood best friend, Ninnie, who originated the recipe also believes it to be true. But… my tongue called it an Amazing Nut-Filled Brown Sugar Blondie.
Eat it plain- warm, room temperature or cold, like we did (all of those ways, in fact). Or serve it warm with ice cream on top and some sort of saucy drizzle.
…something tells me that Nama would go all in with the nuts and scoop on some of her praline-pecan.
–1 tsp salt
–2 tsp baking powderSet aside.
In a large, microwave safe mixing bowl melt 1/2 cup of unsalted butter (1 stick)…of course you could use a saucepan.
Then whisk in 2 cups light brown sugar until the sugar has fully dissolved. This will be incredibly thick and difficult to whisk, but possible.
Spread evenly into a well-greased 7×11 baking dish (an 8×8 or 9×9 square pan could also work, you just would have to bake them a little longer).
This is a very thick batter and a wet spatula helps spread it out.