Buttery layer cake draped in caramel fudge, with its over-the-top grandeur and unapologetic sweetness, is a Southern classic.
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- The cabbage and collards will keep happily for a day in the refrigerator. Make them the night before, store in the fridge in an airtight container, and then reheat gently on the stove right before serving.
- Get your baking done ahead of time. Bake both the caramel cake and corn bread a day in advance, and store in an airtight container at room temperature. If you'd like to serve your cornbread warm, place it whole on a baking sheet or wrapped in aluminum foil in a 350º oven for 5-10 minutes.
- The trick to silky-smooth grits is constant whisking. Don't skimp on the effort, or lumps will develop; your vigilance will pay off.