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This week was a very exciting week. We found out we’re having a boy! 🙂 I’m sure every mother remembers their newborns announcement, it’s such a sweet and emotional moment. Thanks to one of my friends idea’s, we asked the tech to write down the gender on a piece of paper so that we can enjoy the reveal moment alone. My husband could NOT wait any longer. We got into the elevator and he was like “that’s it I’m opening it!” Off course I didn’t let him, but as soon as we sat in the car he almost tore that poor paper into pieces trying to open it faster. And then he yelled “it’s a boy!” He gave me the biggest bear hug and kissed me, he couldn’t contain his excitement. I had tears rolling down from so much so much emotions and happiness. We quickly texted our siblings and family because they all knew we were at the doctors. My brothers were overwhelmed with joy, my phone was blowing up from all of their sweet and funny comments.

Ahh it was such a happy ride back home. 🙂

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Also this week me and my partner Anush made a delicious cake for you. It’s a cake that many of you might already know, but this one is with an interesting twist. The twist that I’m talking about here is only for the better. I mean, who doesn’t like a cake in a better version? More moistness and something that will make your guests say “mmm!”

Ingredients for the cake:

  • 4 eggs
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tbsp vinegar or lemon juice
  • 3/4 cup sour cream
  • 1 14 oz Eagle Brand caramel
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 cup milk
  • 3 cool whip (thawed)
  • 1 14 oz Eagle Brand condensed milk
  • 1 pck Lindt extra dark chocolate

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Instructions for the cake: 

  1. In a small bowl Beat together 4 eggs with 1 cup of sugar until just combined. In a separate cup, combine 1 tsp baking soda with 1 tbsp vinegar and set aside.
  2. In a separate medium bowl, add 3/4 cup sour cream and 1 can of caramel. Beat until incorporated, then add the egg mixture and baking soda mixture and combine everything together. In a small bowl whisk 2 cups of flour with 2 tsp of baking powder and sift them into the mixture with everything. Mix together with a wooden spoon until there are no longer any clumps.
  3. Take a 9×13 baking pan and grease it generously. Pour the batter in evenly and bake for 30 minutes or until your toothpick comes out clean. Let it cool.
  4. After your cake is cooled off, take it out of the pan and cut off the sides very thinly. This is optional but they are a little more darker than the cake so I chose to discard the sides. Then I cut about 2-3″ pieces, long way or short doesn’t really matter. If the piece is too thick, I usually cut it in half. You don’t want tiny pieces but you also don’t want large ones.
  5. After your pieces are all nicely cut up add them into a large bowl. Take 1/2 cup of cold milk and sprinkle it all over the pieces of cake. I usually put some milk in my hand and I wet the pieces. You want them evenly soaked in milk. This makes the cake nice and moist. Set aside.
  6. To make the cream just add all the cool whip into your stand up mixer, or hand mixer, and then slowly add in the condensed milk. Make sure the condensed milk combines into well into the cool whip. Then take out a 9″ springform, this is where we will be putting our cake pieces into. Take a handful of cake pieces, and dip them into the cream until all sides are coated. (You can use gloves for this lovely job, I prefer just clean bare hands) Stack them evenly into the springform and just continue to layer all the cream covered pieces. It’s quite fun 😉 Do this until there are no longer any pieces left. You should have a little bit of cream left though. I like to even out the top with the remaining cream, and then I reserve some for later when I pull the cake out of the springform to cover the sides. You don’t have to do this step, it just gives the cake a more professional look.
  7. Refrigerate the cake for at least 1 hour or more, it has to get it’s shape or else the cake will fall apart. When it’s done, carefully open the springform and remove the cake to a prettier dish. Cover the sides with remaining cream and put back into the refrigerator while you make the chocolate ganache.
  8. Take a medium bowl and add hot water to it. Then take a smaller bowl and place it on the water. Add your chocolates and mix till melted. Let it cool off a little then add the chocolate on the cake. For pictures I only added the chocolate to the sides, but after I was done I covered the whole cake with chocolate, it’s so much tastier that way 🙂

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Golden Caramel Cake

Golden Caramel Cake

Ingredients

  • 4 eggs
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tbsp vinegar or lemon juice
  • 3/4 cup sour cream
  • 1 14 oz Eagle Brand caramel
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 cup milk
  • 3 cool whip (thawed)
  • 1 14 oz Eagle Brand condensed milk
  • 1 pck Lindt extra dark chocolate

Instructions

  1. In a small bowl Beat together 4 eggs with 1 cup of sugar until just combined. In a separate cup, combine 1 tsp baking soda with 1 tbsp vinegar and set aside.
  2. In a separate medium bowl, add 3/4 cup sour cream and 1 can of caramel. Beat until incorporated, then add the egg mixture and baking soda mixture and combine everything together. In a small bowl whisk 2 cups of flour with 2 tsp of baking powder and sift them into the mixture with everything. Mix together with a wooden spoon until there are no longer any clumps.
  3. Take a 9×13 baking pan and grease it generously. Pour the batter in evenly and bake for 30 minutes or until your toothpick comes out clean. Let it cool.
  4. After your cake is cooled off, take it out of the pan and cut off the sides very thinly. This is optional but they are a little more darker than the cake so I chose to discard the sides. Then I cut about 2-3″ pieces, long way or short doesn’t really matter. If the piece is too thick, I usually cut it in half. You don’t want tiny pieces but you also don’t want large ones.
  5. After your pieces are all nicely cut up add them into a large bowl. Take 1/2 cup of cold milk and sprinkle it all over the pieces of cake. I usually put some milk in my hand and I wet the pieces. You want them evenly soaked in milk. This makes the cake nice and moist. Set aside.
  6. To make the cream just add all the cool whip into your stand up mixer, or hand mixer, and then slowly add in the condensed milk. Make sure the condensed milk combines into well into the cool whip. Then take out a 9″ springform, this is where we will be putting our cake pieces into. Take a handful of cake pieces, and dip them into the cream until all sides are coated. (You can use gloves for this lovely job, I prefer just clean bare hands) Stack them evenly into the springform and just continue to layer all the cream covered pieces. It’s quite fun 😉 Do this until there are no longer any pieces left. You should have a little bit of cream left though. I like to even out the top with the remaining cream, and then I reserve some for later when I pull the cake out of the springform to cover the sides. You don’t have to do this step, it just gives the cake a more professional look.
  7. Refrigerate the cake for at least 1 hour or more, it has to get it’s shape or else the cake will fall apart. When it’s done, carefully open the springform and remove the cake to a prettier dish. Cover the sides with remaining cream and put back into the refrigerator while you make the chocolate ganache.
  8. Take a medium bowl and add hot water to it. Then take a smaller bowl and place it on the water. Add your chocolates and mix till melted. Let it cool off a little then add the chocolate on the cake. For pictures I only added the chocolate to the sides, but after I was done I covered the whole cake with chocolate, it’s so much tastier that way.

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