Why, you ask?
Because then there wouldn’t be any sweets around the house, they would be inside of me. That’s not to say that I wouldn’t eat them, but there was most definitely a problem with self control.
I have none.
There were a few things that my mother baked that made self control pack its little bag and catch the first cab out of my brain. Chief among these irresistibles was Caramel Fudge Cake. This is the stuff that sweet dreams are made of. One bite and you’re transported to a happy place waving bye bye to self control and hello to all out gluttony.
So in the interest of helping you, dear reader, know more about me, I humbly offer the recipe for these toothsome morsels, a phrase I have always wanted to use in a sentence. A bite of pure happiness, chocked full of walnuts, butter, brown sugar, and vanilla.
Caramel Fudge Cake
2 sticks butter
2 cups chopped walnuts
4 cups dark brown sugar
4 eggs, separated (whites beaten till stiff)
2 cups all purpose flour
1 tsp baking powder
2 tsp vanilla extract
Preheat the oven to 325.
Melt the butter and add the sugar and mix well. Beat the egg yolks, add a little of the butter sugar mix to warm them and then gradually beat in all the sugar butter mix. Sift flour and baking powder and add to egg and sugar mix. Add nuts, vanilla and beaten egg whites. Mix until well blended together. This is something you do by hand. Do not use a mixer.
Butter 2 glass 8x8 pans and divide batter between the two.
Bake for 45 minutes and cool in the pan. Cut in squares and sprinkle with confectioner’s sugar or a little French grey sea salt, as shown in the picture above. So good.
Should make 18 unless you eat some of the dough.