caramel sauceHeat the oil in a large pot to between 350 and 375 degrees.
make the dough by heating water, butter, vanilla, and salt in a large saucepan. Once the butter is completely melted and the mixture begins to simmer, remove from heat and stir in the flour with a wooden spoon. Add in the eggs one at a time, stirring and mashing the dough together until the egg is fully incorporated. Transfer the mixture to a large pastry bag fitted with a large star-shaped tip.
one at a time, pipe the dough directly into the hot oil in a spiral motion, pinching the dough off once the desired size has been reached.
until dough puffs and turns golden brown, turning halfway through so both sides evenly cook. This should just take 2 to 4 minutes total. Carefully remove from oil and place on a paper towel-covered plate to drain for 30-60 seconds.
the cinnamon and sugar into a shallow dish. Dip the cooked funnel cakes into the cinnamon/sugar mixture and coat both sides. Shake off excess.
immediately topping each one with whipped cream and drizzled with caramel sauce.
Turn the cakes out and let cool completely before assembling the cake. A Brazilian friend coming back from Brazil asked us to make a churros cake that to according to her has been a trend for awhile there