This weeks recipe for Caramel Peanut Topped Brownie Cake was chosen by Tammy of Wee Treats by Tammy. I decided to make this cake for a coworkers birthday but the first problem I ran into was the springform pan - I had a 6" pan; I could only find a 9" pan in the stores, and the recipe called for a 8" pan. I opted to go with the 9" pan but rather than fool with the recipe and perform complex mathematical operations in order to get a cake of the proper thickness, I followed the directions as is.
The cake turned out fine except that it sank A LOT in the middle! When I looked at it after cooling, I was afraid that the center portion of the cake would be paper thin but that was not the case. The caramel topping gave me a little bit of trouble as it took 15-20 minutes to reach a deep amber color but my patience paid off and it was delicious! Because of the larger diameter of the cake, I ended up using more peanuts and almost all of the caramel. In order to get full peanut coverage, I put the peanuts on the cake first and then poured the caramel over the top of everything.
This cake was a huge hit at the office and I will definitely be making it again. As a matter of fact, I later found 8" springform pans at JC Penney of all places! Check out the other TWD bakers here.