Caramel Sauce
I made a Bundt cake for book group, and was so unhappy when half the cake stayed in the pan! Despite greasing and flouring the pan too. So this was my save: I got my 9x13 pan and grabbed some of the cake. I pressed crumbled cake firmly onto a solid layer on the bottom of the pan. Then I spread 1 quart of softened vanilla ice cream on top. Then I repeated the layers and put the whole thing into the freezer for a couple of hours. In the mean time, I made this caramel sauce from the Better Homes and Gardens cookbook. Caramel Sauce 1/2 c. packed brown sugar 1 Tb. cornstarch 1/3 c. half and half or light cream (I used cream) 2 Tb. light corn syrup 1 Tb. butter 1/2 tsp. vanilla In small heavy saucepan combine brown sugar and cornstarch. Stir in 1/4 c. water. Stir in cream, corn syrup, and butter. Cook and stir over medium heat until bubbly. Cook and stir 2-3 minutes more. Remove from heat and stir in vanilla. Serve warm or cool. Store in refrigerator. (I have to admit that I ate the leftover...