Yep....it'll get thicker as it cools...
Remember it's gravy.....not frosting.

What cake gravy recipe are you using Alexa?

Ann

Thanks Linda

Ann, I am using the one from the other thread posted a few days ago....

Not sure what the difference between bread and cake is....but here's one that can be baked in a loaf pan or in a 7 1/2 by 11 dish....or even in a muffin cup.
Apple cake

4 cups chopped apples
1 ½ cups sugar ( can use ½ splenda)
½ cup raisins ( I use chopped other fruit like dried peaches or apricots or craisins)
Mix and let sit for about an hour ( less is OK)
2 cups flour
1 ½ tsps baking soda ( I like ¾ tsps soda and ¾ tsps BP)
¾ tsps salt
1T cinnamon ¼ tsp nutmeg
Mix dry ingredients
2 eggs
¾ cups veggie oil
1 tsp vanilla
beat together
1 cup chopped pecans if desired.
Add the oil and eggs to the apples and sugar and dried fruit. Stir in the dry mixture and add nuts if desires.
Pour into greased 9 by 13 pan and bake 350 until doneÂ..40 to 50 minutes.
Serve with cake gravy if desired.

Cake Gravy
Mix 1 cup sugar
1 stick butter
½ cup evap milk
1 tsp vanillaÂ.
Mix all and cook all in a sauce pan for about 3 minutes.
Serve warm over the cake.

Well I'm loving the vanilla bean butter rum sauce that Lori used on her Cakelettes...'cept I used Whiskey yesterday instead of rum..Delish and thickens up at room temp.

I'm going to make this for harvest. I have a small bundt cake pan that is probably the size of a large loaf pan and I think it would work. It serves 10-12 slices. Wouldn't it be alright? The recipe sounds so good.

And ann's caramel sauce works too.
I would post the recipe....but I can't find it in my file....think it may be under bread pudding rather than under sauces...
Someone else??
Frankly....doesn't matter a lot.....just so long as you don't forget the gravy!

Huh? "Cake Gravy"? I've never heard that term.

But hey...Butter, sugar, milk and vanilla? Well, I can get behind that no matter what it's called! LOL

Here's Ann's Caramel Sauce recipe. Yep, it is filed with her bread & butter pudding recipe, but I make it for all kinda of decadent things!

Caramel Sauce

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

To make caramel sauce:
bring butter, sugars, cream and salt to a boil and then simmer for 3 or 4 minutes. Remove from heat and add the vanilla.

Home Cookin Chapter: Recipes From Thibeault's Table

I double filed it!
Thanks...

Mine was thin too but it didn't occur to me to worry about it! I'm blissful in my dreamland. It tasted delicious. We just ladeled some on the cake, and ate it. The thinness of it makes it sort of runny so that it drips down the sides of your piece of cake instead of staying all on the top. Then as you eat, you can sort of soak up the extra with your next bite.

That's how it should be....run down the sides and soak in....