¼cupcaramel sauce(with extra for drizzle on the cake)
Preheat the oven to 350 degrees Fahrenheit.
In an UNGREASED 8x8 pan add the flour, sugar, baking soda, cinnamon, ground cloves and salt.
Using a whisk stir all the ingredients in the pan until well-mixed. Use a small spoon to get the flour mixture out of the corners and along the edges moving it into the middle to be whisked.
Next using a spoon make a big well in the dry ingredients on one side of the pan and a smaller well on the other side of the pan.
In the large well place the vegetable oil.
In a smaller well pour the vinegar.
Next pour the cold water over all the ingredients in the pan.
Whisk until combined. Use a spoon to get into the corners and along the edges of the pan to move the flour mixture out to the middle to be whisked.
Once everything is well-combined if there are bubbles in the batter, gently tap the pan on the counter a few times.
Bake for 30-35 minutes or until the cake tester comes out clean. Remove from the oven to cool before frosting and serving.
Make the frosting:
Place the contents of the canned cream cheese frosting in a small bowl.
Add ¼ cup of caramel sauce to the frosting and stir until well-combined.
Frost the cooled cake and then drizzle extra caramel.
This frosting is on the sweet side so keep that in mind. You can add caramel a tablespoon at a time and taste as you go to get the desired sweetness if you don’t like extra sweet. Or just use plain cream cheese icing.The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of frosted cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**