The Extreme Caramel Cake
From bluestar_6969 16 years ago
- 3-5030 minutes to make
- Serves 16
THIS MY VERSION OF THE CLASSIC CARAMEL CAKE. I USED A WHOLE BAG OF CARAMELS INSTED OF THE 20 THE ORGINAL RECIPE CALLED FOR AND INSTED OF THE HEAVY CREAM I USED A CAN OF SWEETEND CONDENCED MILK
Ingredients
- 1 BOX [18.5 OUNCES] vanilla butter cake mix shopping list
- 3 eggs shopping list
- 1/2 CUP MELTED butter shopping list
- 1 CUP CHOPPED pecans,FINELY CHOPPED shopping list
- 1 BAG KRAFT caramels,UNWRAPPED shopping list
- 1 CAN SWEETENED CONDENCED milk shopping list
- FROSTING: shopping list
- 1 PACKAGE [8 OUNCES] cream cheese, SOFTENED shopping list
- 1/2 CUP [1STICK[ unsalted butter , SOFTENED shopping list
- 1BOX [1 POUND] CONFECTIONER`S sugar shopping list
- 1 TEASPOON vanilla extract shopping list
- 1 CUP pecans,CORSELY CHOPPED shopping list
How to make it
- HEAT OVEN TO 350*. COAT 2 9- INCH CAKE PANS WITH NONSTICK COOKING SPRAY, AND LINE WITH PARCHMENT. MAKE CAKE TO PACKAGE DIRECTIONS USING 1 1/4 CUPS WATER AND 1/2 CUP BUTTER. STIR IN FINELY CHOPPED PECANS. BAKE AT 350* FOR 30 MINUTES OR UNTIL CAKE SPRINGS BACK WHEN PRESSED. COOL ABOUT 10 - 15 MINUTES . TURN THE CAKES OUT AND COOL COMPLETLY.
- WHILE THE CAKES ARE COOLING MELT THE CARAMELS AND
- SWEETEND CONDENCED MILK IN A SMALL PAN OVER MEDIUM HEAT STIRING CONSTANTLY UNTIL SMOOTH. LET IT COOL SLIGHTLY. THEN POKE HOLES WITH THE END OF A WOODEN SPOON ABOUT A DOZEN TIMES IN THE CAKES. POUE THE CARAMEL SAUCE EVENLY OVER BOTH CAKES AND LET IT SIT
- FOR AN HOUR.
- FROSTING:
- IN A LARGE BOWL BEAT CREAM CHEESE , BUTTER, CONFECTIONER`S SUGAR AND VANILLA TILL SMOOTH.
- PUT 1 LAYER ON A SERVING PLATE; FROST WITH ABOUT A CUP OF THE FROSTING, THEN TOP WITH THE SECOND LAYER. FROST THE TOP AND SIDES OF THE CAKE. PRESS THE COARSLEY CHOPPED PECANS INTO THE SIDES OF THE CAKE.
- REFFRIDGERATE THE CAKE FOR AN HOUR BEFORE SERVING.
The Rating
Reviewed by 3 people-
Wow - not sure how I missed this one but glad I found it :)
jett2whit
in Union City loved it
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