Chunky Monkey cake with lemon cream cheese icing and caramel sauce.

I hate baking and I’m not a huge fan of sweets but once in a while I’ll whip up a fun dessert.

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Cake:

Preheat oven as directed on cake mix.

  • 1 box vanilla cake mix
  • 1 packet of banana pudding
  • 1 egg
  • some water
  • cinnamon
  • nutmeg
  • a touch of cumin

 

Mix, pour into a greased pan and throw in some pieces of chocolate. Bake for as long as the cake mix indicates.

 

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Icing:

  • 3/4 cups heavy cream
  • 3/4 cups cream cheese
  • zest of a lemon
  • 1 tablespoon lemon juice
  • 1-2 tablespoons icing sugar (depending how sweet you like it)
  • nutmeg

Put a bowl (metal is best) in the freezer with the cream, take it out just before it freezes. This makes it a lot easier and faster to whip. Whip the cream until soft peaks. In a second bowl, add the remaining ingredients and whip. Slowly fold the whipped cream into the cream cheese mix. Spread on the cake after it’s cooled.  

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Caramel sauce:

  • 1 tablespoon butter
  • ¼ cup brown sugar
  • 2 tablespoons milk or cream

Melt the butter in saucepan over low heat. Add brown sugar and mix until dissolved. You will notice the sugar darken slightly, now it’s time to add the milk and mix until smooth.