Gooey Angel Food Cake

File this one under, never would have thunk it. Kiwi and carmel are a really good combination. Being the tropical fruit buying godess that I am, I bought a mango that was not ripe, so we just used kiwi.

Use as a topper to a premade cake or a mix. Here goes....

Caramel Sauce:
1 c sugar
1/4 c water
1/4 tsp fresh lemon juice
1 tbs butter
1/4 evaporated low-fat milk
1/2 tsp vanilla extract
1/8 tsp salt

2 c chopped fresh fruit such as mango, berries, or kiwi

To make sauce: Combine sugar and 1/4 c water in a medium saucepan over medium-high heat. Stirring to dissolve the sugar. Add the lemon juice, and bring to a boil. Cook, without stirring, about 5 minutes, until syrup turns golden. (Be careful not to let it burn.)

Remove syrup from heat. Using a wooden spoon, stir in the butter until melted. Pour milk into a small microwave-safe bowl. Microwave on High 30 sec. Gradually stir milk into caramel until blended. (Caramel will begin to harden.)

Return caramel to medium-high heat, and cook, stirring often, 1 minute, until hardened caramel has dissolved. Remove from heat, and stir in vanilla and salt (makes about 3/4 cup sauce).

Top cake slices with fruit, and drizzle with warm sauce.