The recipe has a nice caramel frosting but I just couldn't make a new caramel when I had a perfectly good sauce in the fridge (even though I've been eyeing this cake recipe since before the tart incident) -- so I punted. I creamed butter and powdered sugar in the mixer and added in caramel sauce and a bit of cream until I had a smooth -- nearly spreadable (I knew it would harden up when it was cold) consistency -- a little more pale than normal but pretty delicious. Like most Southern cakes this one is sweet (too sweet for some) so I tempered the sugary frosting with a dash of strong Kentucky bourbon.
Unassuming and sweet with a little hidden mischief. I wouldn't mind being described that way