This caramel cake is dedicated to one of my dearest friends, Elizabeth Karmel, a grilling expert and author of
my grilling bible:
Taming the Flame. Soft textured and deeply flavorful, the cake has the most golden brown, smooth crust of any cake I know. (The caramel makes the top crust sticky, so it helps to spray a thin sharp knife with nonstick cooking spray before cutting.) To feature the beauty of the crust, I leave it unfrosted and top each piece with a cloud of