1 8 ounce package cream cheese, room temperature
6 eggs, room temperature
3 sticks butter, unsalted, room temperature
3 cups cake flour
2 cups white sugar
1 cup brown sugar
1 tablespoon vanilla
1/4 teaspoon salt
For the Caramel Sauce:
1 9 ounce package Werther’s baking Caramels
2 tablespoon milk
Preheat oven to 300 degrees.
Spray a bundt pan with cooking spray and set aside.
Cream butter and cream cheese in mixer for about 3-5 minutes.
Add sugars slowly to butter/cream cheese mixture.
Add eggs to mixture 1 at a time, beating for 20 seconds between the next egg.
Mix flour and salt together. Add in four batches to mixture. Scraping down sides of mixing bowl before adding last batch of flour.
Pour mixture into baking pan. Tap baking pan on counter to remove air bubbles.
Bake at 300 degrees for 1 hour and 30 minutes, check cake with a skewer for fork. Bake 10 minutes more if needed.
Remove cake from oven, allow to cool 10 minutes in pan. Remove from pan and cool on cake platter for 30 more minutes.
TO PREPARE CARAMEL SAUCE:
Mix unwrapped caramels and milk together. Microwave for 2 minutes, stirring after every 30 seconds.
Drizzle on room temperature cake.