Please forgive the out of focus picture. I was tired. I was not into it. My mind was elsewhere. Like getting this cake in my mouth as fast as possible.
My mom has made an Amish Carrot Cake for years that, instead of being topped with icing, is topped with what is called a Buttermilk Glaze. It is to die for. It's comes out almost like a caramel sauce. This cake has been requested by many a child for their birthday. Now, the above cake is not the Amish Carrot Cake. (I WILL share that with you guys sometime.) It is a mixture of a carrot cake mix and a spice cake mix.
Here's the deal.
I was making some carrot cupcakes for a friend's birthday. While I LOVE the above Decadent Carrot Cake mix from Duncan Hines, it's just a bit too dense for cupcakes so I mixed in some of the spice cake batter.
After the cupcakes were done I had some of the combined batters left and since I LOATHE wasting food I poured the mixture into a 9 x 13 dish to make a cake. I didn't want to make icing for it, but remembered that glorious buttermilk glaze and knew it would be perfect for this cake.
Transfer to a pourable container.
Once the cake is out of the oven, poke holes in it with a skewer or straw.
While the cake is still warm, pour the glaze slowly over the top. The slower you pour the better. That gives the glaze time to get down in all the little nooks and crannies.
Lastly, cut a slice and prepare to be wowed.
Sweet Buttermilk Glaze
1 cups sugar
1/2 cup buttermilk
1/2 cup unsalted butter
1 TB light corn syrup
1 1/2 tsp baking soda
1 tsp vanilla
-In a medium saucepan, bring all the ingredients (except the vanilla) to a boil over medium high heat stirring constantly, Continue to boil until it reaches an amber color.
-Turn off heat and stir in vanilla.
-Pour over warm cake.