Angel-Food-Cake-with-Caramel-Sauce

Ingredients

1 package (3 ounces) cream cheese, softened

1/4 cup confectioners' sugar

1 carton (8 ounces) frozen whipped topping, thawed

1 prepared angel food cake (8 to 10 ounces)

CARAMEL SAUCE:

1 cup half-and-half cream, divided

3/4 cup sugar

1/2 cup light corn syrup

1/4 cup butter

Pinch salt

1/2 teaspoon vanilla extract

Directions

In a large bowl, beat cream cheese and confectioners' sugar

until smooth. Fold in whipped topping; set aside. Cut

cake horizontally into two layers. Place the bottom

layer on a serving plate; spread with cream cheese

mixture. Replace top; refrigerate.

In a saucepan, combine 3/4 cup of cream, sugar, corn

syrup, butter and salt. Cook and stir until mixture

reaches soft-ball stage (234°). Slowly add remaining

cream. Cook and stir until mixture returns to soft-ball

stage (234°). Remove from the heat; stir in vanilla.

Cool. Drizzle over cake. Store in the

refrigerator. Yield: 12 servings.

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