Ooey Gooey Caramel Cake
Source of Recipe
Bettty Crocker
Recipe Introduction
Love caramels? Make a rich, gooey caramel cake without the fuss of unwrapping candies.
Prep Time: 20 min
Total Time: 2 hours 5 min
Makes: 15 servings
List of Ingredients
1 box Betty Crocker® SuperMoist® yellow cake mix
1/4 cup Gold Medal® all-purpose flour
1 cup water
1/3 cup vegetable oil
3 eggs
1 bag (8 oz) milk chocolate-coated toffee bits
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
Sweetened whipped cream, if desired
Caramel topping, if desired
Recipe
Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving.
Top each serving with whipped cream and caramel topping.
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