2 1/2 cups all-purpose flour
2 1/3 cups evaporated milk
1 (3 ounce) package instant corn syrup solution
1 cinnamon stick
4 1/4 cups white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 (15 ounce) can evaporated milk
1 teaspoon vanilla extract
Combine flour eggs, pop cream and caramel-honey mixture; beat until smooth. Stir in corn syrup. Beat cream mixture into creamed mixture until just blended; pour mixture into 9x13 baking pan. Sprinkle with cinnamon sticks.
Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in center of cake comes out clean. Cool completely before frosting.
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