TRIPLE CARAMEL CAKE

Steps:

• Caramel Sauce: Put 1 cup of the sugar in a heavy medium saucepan over medium heat.
• Leave undisturbed until the sugar begins to melt and darken.
• Gently shake the pan to distribute the sugar and to keep the melted sugar from burning.
• When all the sugar has melted and the caramel is very dark amber, remove from the heat.
• Slowly add 2 cups of the cream, stirring constantly with a wooden spoon.
• Be careful, as the caramel tends to boil upwards.
• Don't worry if the caramel hardens; it will melt as the sauce boils.
• Return the pan to the heat and keep the sauce at a gentle boil.
• Stir constantly until the sauce is smooth and has boiled about five minutes.
• Remove from the heat and set aside for at least 30 minutes, stirring often, until the sauce is barely warm to the touch.
• Measure one cup of the caramel to add to the cake batter and refrigerate the rest.
• Cake: Heat the oven to 325 degrees F and grease and flour a 12-cup bundt pan.
• Sift the flour, baking powder, and salt together.
• With an electric mixer, cream the softened butter and remaining 1 1/2 cups of sugar until light and fluffy.
• Mix in the eggs, one at a time, waiting until each egg is incorporated before adding the next.
• Use a large spatula to fold the dry ingredients into the creamed butter, sugar, and eggs alternately with the reserved cup of caramel, beginning and ending with the dry ingredients.
• Fold in the ingredients gently but thoroughly.
• Pour the batter into the prepared pan and bake until a skewer comes out clean, 35 to 40 minutes.
• Set on a rack for about 10 minutes and then unmold and cool completely on the rack.
• Bring the rest of the caramel sauce to room temperature.
• When the cake is cool, glaze it by drizzling half of the remaining caramel sauce over the top.
• Whip the remaining one cup of cream until it holds firm peaks.
• Fold in the last third of the caramel gently, leaving streaks visible.
• Serve with the cake.