cakes
Golden Caramel Cake
Want to hook up with a recipe that’s got homemade taste and can be made with a beginner’s skill? Then this is for you! This easy, moist yellow cake is covered with a rich, satin caramel frosting. The flavor goes for miles!
Prep: 15 min – Bake: 33 min – Cool: 1 hr 10 min
1 package Betty Crocker® SuperMoist® yellow cake mix
1 cup milk
1/2 cup butter or margarine, melted and cooled
1/4 cup sugar
1 teaspoon vanilla
1/8 teaspoon baking powder
3 eggs
Caramel Icing (below)
1. Heat oven to 350°F. Grease and flour 2 round pans, 9×1 1/2 inches.
2. Beat all ingredients except Caramel Icing in medium bowl with electric mixer on low speed 1 minute, scraping bowl constantly (batter will be thick). Beat 2 minutes longer. Remove 1/2 cup of batter; cover and refrigerate to use in icing. Pour remaining batter into pans.
Makes 16 servings
Caramel Icing
1/2 cup butter or margarine
1 cup powdered sugar
1/2 cup reserved cake batter
1/2 cup evaporated milk
1 teaspoon vanilla
Heat butter in 1-quart saucepan over low heat, stirring constantly, until brown; remove from heat. Stir in powdered 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.
Special Touch: Caramel and chocolate are natural companions. Drizzle caramel-frosted cake servings with melted chocolate chips.
High Altitude (3500-6500 ft):
Heat oven to 375°F. Add 1 tablespoon Gold Medal® all-purpose flour to dry cake mix. Use 1 1/2 cups milk, 2 tablespoons butter, 1 teaspoon vanilla and 3 eggs; omit sugar and baking powder. Bake 25 to 30 minutes.
Nutritional Info Per 1 Serving:
Calories 525 (Calories from Fat 360); Fat 40g (Saturated 9g); Cholesterol 75mg; Sodium 310mg; Potassium 160mg; Carbohydrate 38g (Dietary Fiber 0g); Protein 3g
Diet Exchanges: Not Recommended
This recipe displayed with permission from General Mills, Inc.