Golden Caramel Cake

Prep Time:15 Mins | Total Time:2 Hrs | Makes:16
  

  

Want to hook up with a recipe that has homemade taste and can be made with a beginner's skill? Then this is for you! This easy, moist golden cake is covered with a rich, satin caramel frosting. The flavour goes for miles!


1 pkg (510 g) Betty Crocker* SuperMoist Golden Cake Mix
1 cup (250 mL) milk
1/2 cup (125 mL) butter or margarine, melted and cooled
1/4 cup (50 mL) sugar
1 tsp (5 mL) vanilla
1/8 tsp (0.5 mL) baking powder
3 eggs
1/2 cup (125 mL) butter or margarine
1 cup (250 mL) icing sugar
1/2 cup (125 mL) reserved cake batter
1/2 cup (125 mL) evaporated milk
1 tsp (5 mL) vanilla


  • Heat oven to 350°F (180°C) or 325°F (160°C) for dark or nonstick pans. Lightly grease or spray with non-stick cooking spray the bottom and sides of two 9-inch (23 cm) round pans
  • In medium bowl, beat cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly (batter will be thick). Beat 2 minutes longer.
  • Remove 1/2 cup (125 mL) of batter; cover and refrigerate to use in icing. Pour remaining batter into pans.
  • Bake and cool as directed on cake mix box.
  • Heat butter in 1-quart (1 L) saucepan over low heat, stirring constantly, until brown; remove from heat.
  • Stir in icing sugar, cake batter and evaporated milk. Cook over medium heat, stirring constantly with wire whisk, until smooth, bubbly and almost thick; remove from heat. Stir in vanilla.
  • Cool slightly. Fill layers and frost cake with icing. Store loosely covered.
Golden Caramel Cake Recipe




Tip
Tip: Caramel and chocolate are natural companions. Try drizzling caramel-frosted cake with chocolate syrup.


:

1 Serving: Calories 310; ( Calories from Fat 140 ); Total Fat 16g ( Saturated Fat 9g , Trans Fat 1 1/2g ) ; Cholesterol 75mg; Sodium 320mg; Total Carbohydrate 39g ( Dietary Fiber 0g , Sugars 27g ); Protein 3g  Percent Daily Value* : Vitamin A 10%; Vitamin C 0%; Calcium 10%; Iron 4%

*Percent Daily Values are based on a 2,000 calorie diet.

: