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    Moist Caramel Apple Cake


    Source of Recipe


    Kraft Food Magazine
    Moist Caramel Apple Cake

    1 pkg. (2-layer size) yellow cake mix
    1 pkg. (4-serving size) JELL-O Vanilla or French Vanilla Flavor Instant Pudding & Pie Filling
    1 cup water
    4 eggs
    1/3 cup vegetable oil
    3 Granny Smith apples, peeled, coarsely chopped
    20 KRAFT Caramels, unwrapped
    1/4 cup milk

    PREHEAT oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan.
    BAKE 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack.
    MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.

 

 

 

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