Caramel Ganache

Caramel Ganache:  will firm up like soft candy and seal your hot cake.  

Melt 1/2 cup butter in a saucepan over low heat. Stir in 1 cup dark brown sugar, 1/4 tsp. Salt, bring to a boil.  Hard boil for 2 minutes, keep stirring. 
Remove from heat, Stir in 1/4 cup milk, return to heat and bring to full boil again,  Take off of heat and stir in 2 cups powdered sugar. Mix thoroughly.  Pour Ganache over hot cake.
For a lighter Ganache cool caramel mixture and add powder sugar and whip. Spread onto cake.  

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Partner with Caramel Ganache

​This cake will stand up for competition, moist, spice infused, caramel rich.