So, here's the deal - for my wedding, I had an amazing cake from the Bulverde Bakery (in San Antonio) called "Dulce de Leche". I'm interested in recreating it for my own pleasure, but here's my problem: I can't seem to find any form of recipe that allows me to mix the dulce de leche straight into the batter, which was the mode d'entre in this cake. Everything I've found calls for it to be drizzled on top. I've done that in the past, a la Tres Leches, but that's not the form I'm looking for - it's too messy. If I sub the milk or cream in a white cake recipe with dulce de leche, what do you think the results will be?
Any suggestions OTHER than drizzling - I want the dulce de leche baked right in the cake.