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Golden Caramel Cake Recipe

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!

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

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Ingredients:

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

Method:

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.

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

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Recipe Notes

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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.

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