This is an old experiment that I did. I don't know why I haven't posted this. I'm only posting about the cake because the topping was actually a failed one :D It's supposed to be a peanut butter buttercream but it didn't turn out perfectly as I've thought it would be! Boohoo. But fret not, the cake was just awesome as it was even without the topping.
And if you think I chucked out the topping -- no, I didn't. I recycle it by making it a topping for my tart. :)
- 1 1/4 cup all-purpose flour
- 3/4 cup brown sugar
- 1 1/4 cup dulce de leche
- 1 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup vegetable oil
- nonstick vegetable oil spray (optional)
1. Preheat oven to 180° Celsius. Coat bottom and sides of and 8″ x 8″ baking pan with nonstick spray or just brush with oil and set aside.
2. Whisk the flour, baking soda, and salt in a medium bowl and set aside.
3. Beat the oil and sugar in a large bowl. Beat in the dulce de leche. Gradually beat in the dry ingredients. Scrape into the prepared pan and smooth the top.
4. Bake until a tester comes out clean when inserted into center, approximately 35 minutes. Allow cake to cool for at least 10 minutes before un-molding.