Thursday, April 14, 2016

#3827 - Gooey Caramel Cake

(by Shirley McNevich)

1 box Duncan Hines white OR yellow cake mix
1 cup water
14oz. Eagle brand sweetened condensed milk (NOT evaporated)
1 cup canola oil
3 eggs
14oz. bag Kraft caramels (unwrapped)
1 cup chopped pecans
1/2 cup Parkay margarine (melted)
1lb. Domino's powdered sugar
6 TBSP milk
1 tsp. vanilla

In a bowl add cake mix powder, water, 1/2 of the condensed milk, the canola oil and eggs--beat until mixed. Pour HALF of the batter into a greased 9 x 13 cake pan. Bake at 350 degrees 30 minutes. In a saucepan over low heat add all of the unwrapped caramels and the remaining half of the condensed milk--cook/stir until melted and smooth. Remove from heat--add chopped pecans--stir. Spread the caramel mixture over the warm cake. Pour the remaining cake batter over the caramel layer. Return to oven and bake at 350 degrees for 20 minutes. Cool completely. Frosting: in a mixer add melted butter and slowly add powderd sugar while beating. Add milk and vanilla--beat until mixed, then beat on medium speed for 5 minutes. If frosting is too thick, add a little more milk and beat again. If frosting is too thin add more powdered sugar and beat again. Frost the cooled cake.

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