Yum, yum, yum!

Decided to finally make something sweet for after diner, and it was real easy to make - just a little time consuming.

Spice Orange Cake w/ Caramel Glaze (or Dulce de Leche)

For the cake:
All I did was add 1 tsp. Japanese Five Spice to a Duncan Hines orange cake mix and followed the directions on the cake mix box. For this recipe, I used a Bundt(r) pan.

For the Caramel Glaze:
Take one 12oz can sweetened condensed milk, and remove the top. Place in small sauce pan; fill with water to about 3/4 way up the can; bring water to boil and let milk sit, stirring occasionally. Maintain doing this until milk turns caramel in color and thickens. This can take upwards of 1 hour.

** Caution** make sure there is water in the pan at all times. And, make sure NO water gets into the milk.

Cake should be done way before the sauce is. So, when you are ready just drizzle the sauce on the cake, and serve. You can heat up the sauce in a separate bowl to keep it fluid and warm. YUM!!

**Note**
This is how Dulce de Leche is made.