Made this cake for my bff. The cake itself was delicious. However the topping I would eliminate next time because it turned into candy on top so it made the cake hard to cut.
I would not make this cake again. The filling isn't stiff enough and the bourbon is too strong. The worst part is that the topping was impossible to cut through, which made the cakes slide off from each other.
I disagree with some of the previous comments-I thought it was delicious. Next time I will double the filling since it wasn't enough to infuse flavor through the cool whip (but I also didn't have enough bourbon on hand the first time). I couldn't find dark corn syrup so my topping wasn't as dark and it defiantly wasn't runny, but it was delicious. I also didn't toast the nuts, but I will definitely try it next time.
I'm not sure what I did wrong but I made the filling twice and both times it came out runny. I wanted to love this cake. All of the parts tasted great but the filling did not set up at all.
This cake is not worth the time. The cake part is nothing special, and the filling and topping are not so great either. There is very little margin of error in the filling and topping recipes, so I would discourage novice cooks from even trying this recipe. In making the filling, one can over cook the sugar, as well as cause the sugar mixture to lump up if the milk is not warm enough. If the topping is slightly over cooked, it has a granular consistency. And it is hard to get an accurate reading of the thermometer due to the low volume of ingredients in the pot.
This cake wasn't bad, but I doubt I'll make it again. I made it for my husband's birthday and he wasn't crazy about it. He thought there would be a thicker frosting instead of a soft caramel glaze. I didn't have bourbon on hand, so I just used a little more vanilla. I also didn't toast the pecans for the topping since my husband doesn't like toasted nuts (although I did toast the pecans for the cake batter). The filling was good, although after making the caramel filling and chilling it for 20 minutes, it was lumpy after gently folding in the Cool Whip. The taste was good though. My cake didn't turn out as dark as the picture, but it was still pretty. Again, good flavor, but not exciting.