Today’s Monday Munchie is inspired by Kathryn Stockett’s The Help. Minny is famous for her delicious caramel cake, a southern delicacy that features a barely sweet yellow cake frosted by rich and sugary caramel frosting. How can you improve on that? How about by bringing it into the microwave age? This simplified version makes 4 mini-cakes and doesn’t require you to heat up the oven, or stand over boiling caramel.
1- 14 ounce can sweetened condensed milk
1/2 cup powdered sugar
In a large microwave safe bowl (trust me- use a large bowl!), microwave the sweetened condensed milk on 50% power for 7-10 minutes. The sweetened condensed milk will start to get dark spots, which are pockets of caramelization. Be careful that you don’t scorch. Remove the bowl from the microwave and mix on high speed until the color is consistent and it begins to thicken. Add powdered sugar and mix for another 3 minutes. Set aside and allow to thicken.
2/3 cup white sugar
1/3 cup butter, slightly softened
1 teaspoon quality vanilla
2/3 cup milk
1 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
Grease 4- one cup ramekins and set aside. Cream together butter and sugar, then mix in egg, vanilla and milk. In a separate bowl, combine flour, baking powder and salt. Slowly mix in dry ingredients to wet and beat until well blended. Pour a scant 1/4 cup of batter into each ramekin. Microwave each ramekin at 50% power for 2 minutes. Place a generous dollop of frosting on hot cakes and spread to edges. If desired, top with a drizzle of caramel ice cream topping. Enjoy!