Happy National Caramel Day! This cake comes from a very old issue of Fine Cooking. Triple caramel, because there’s caramel in the cake batter, caramel drizzled on top, and then caramel sauce folded into the whipped cream. Both Larry and I thought the cake was good without the whipped cream. It’s moist and the caramel flavor really comes through. I made the caramel sauce ahead of time, and had some issues getting it to drizzle on top, but otherwise this is a very straightforward, easy cake.

• Triple Caramel Cake (Fine Cooking #24, December 1997, p. 38)