Caramel Swirl Cake

This old fashioned recipe is great at room temperature, but is out of this world fanatic warm out of the oven.

You probably have all the ingredients to make this in your pantry. I found this recipe in a old cookbook my mother-in- law gave me many years ago. Lots of times that is were I find my inspiration. I love looking through old cookbooks and get an idea of what I would like to cook next.

For the most part when I made this I usually ate it at room temperature. Once I brought it to a Memorial Day Party and I was pressed for time.  I made it and then left to go to the party.

Everyone dug into it still warm. It was so good that I decided the next day to put it in the microwave to warm it up a little to enjoy. That is what I did and it was phenomenal with all its gooey chocolate and caramel chunks mixed in.

If you have some ice cream you could put on top of it, that would make it over the top good. You may want to use some foil in the pan. I had a hard time getting the stuff out of the pan when I didn’t use it.

Caramel Swirl Cake


2 cups butter melted

1/3 cup granulated sugar

3 cups brown sugar

4 teaspoons vanilla

4 eggs

1 cup quick cooking oats

4 cups all purpose flour

1/2 teaspoon soda

1 teaspoon baking powder

1 can dulce de leche

1 cup semis sweet chocolate chips

1/4 teaspoon salt


Preheat oven to 350 degrees.

Grease a 9×13 inch pan with cooking spray.

In a mixer combine butter, both sugars vanilla, oats and eggs. In another bowl sift flour, baking soda, baking powder and salt. Fold flour mixture into egg mixture.  Fold in chocolate chips. Pour batter into prepared pan.  Drop dulce de leche by spoonfuls into batter and make a swirl pattern with a knife.

Bake for 45 minutes to one hour or until cake is done.

Peace be with you,