Caramel Cake With Chef Millie Peartree | NYT Cooking

Get the recipe: https://nyti.ms/3vaFqRg

Millie Peartree is here today making her quintessentially Southern caramel cake. It's perfect for when you want layer cake, and you want it fast. The layers are light and fluffy under a sweet caramel glaze, which hardens at room temperature and shatters gently with every bite. The final cake is like a soft drop biscuit under a sweet caramel sauce, and it's just as good out of the refrigerator as it is served warm.

------------------------------------------

VISIT NYT COOKING: https://cooking.nytimes.com/
SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.

SUBSCRIBE: https://bit.ly/2MrEFxh

INSTAGRAM: http://bit.ly/2DqJMuD
FACEBOOK: http://bit.ly/2MrTjEC
TWITTER: http://bit.ly/2RZB6ng
PINTEREST: http://bit.ly/2W44xng

About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).