- 1 (3 ounce) package cream cheese, softened
- 1/4 cup confectioners' sugar
- 1 (8 ounce) carton frozen whipped topping, thawed
- 1 (10 inch) prepared angel food cake
- CARAMEL SAUCE:
- 1 cup half-and-half cream, divided
- 3/4 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup butter (no substitutes)
- Pinch salt
- 1/2 teaspoon vanilla extract
- In a mixing 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 degrees F). Slowly add remaining cream. Cook and stir until mixture returns to soft-ball stage (234 degrees F). Remove from the heat; stir in vanilla. Cool. Drizzle over cake. Store in the refrigerator.