Nearly overdosed on Jelly Doughnut Cake and Caramel Corn!

Hubby named this Jelly Doughnut Cake, and it really does taste like one!

Had SUCH a fabulous cheat day yesterday...I ate my fill and then some of homemade Caramel Corn and Jelly Doughnut Cake that I'd made on Friday. When I put a layer of cherry jam in between white cake layers and frost with my decorator's frosting, it really does taste like a jelly doughnut...my favorite doughnut of all.
   No need to buy canned frostings when homemade tastes so much better and is so easy. Trouble is, I can't share the recipe right now, 'cause Hubby just fell asleep in his chair!
   He was off volunteering at a charitable fundraiser all weekend. I don't have the heart to wake him by getting up for the recipe, so I'll have to finish this post mañana.
   It is absolutely gorgeous outside right now...sunny, breezy, wowy! Hope your Sunday is treating you well!  

Pour the cooked caramel over the popcorn, then stir.

The most difficult part about this recipe is trying not to eat it all in one setting!

Decorator's Cake Frosting
1 lb. confectioner's sugar (4 to 4 1/2 cups)
1/4 teaspoon salt
1 teaspoon almond extract
1 cup shortening
3-6 tablespoons cornstarch (I use 3, as I am not making a decorated cake)
2-4 tablespoons water (this varies, I used 6 this time to get spreading consistency)
Blend with stand mixer or hand mixer until smooth.

For the cake, I just used the white cake recipe on the back of the Swan's Down Cake Flour box. To reduce packaging waste, I'll keep looking for a homemade white cake recipe. Though this cake recipe turned out well, it wasn't what I'm looking for. Truth be told, I like the taste and texture of Duncan Hines French Vanilla cake...a box mix! Oh, the shame of it. ;)
   If I make a two-layer cake, I split the layers and spread with cherry jam between each then frost the middle of the two. (Jam made from the recipe in the box of powdered pectin I had on hand.) I am a HUGE icing/frosting fan...if you are not, I'd suggest putting a thinner layer of frosting on the cake and spreading the leftovers between some saltine crackers!
For the caramel corn, I use a recipe found in Better Homes and Gardens America's Best Loved Community Recipes, but just found an identical recipe online at All Recipes.com, except I don't add the peanuts.
   Hubby is not a caramel corn fan, so I took quite a bit to Mom/Dad. What's left from that and what I ate, ate, ate is sitting around calling my name! Hope it doesn't get too awfully stale by next cheat day. This'll be the first time caramel corn will EVER have set around uneaten around here!