Prep Time: 15min
Total Time: 1hr 58min
Servings: 16
Ingredients
Cake
- 1
- box Betty Crocker® SuperMoist® yellow cake mix
- 1
- cup milk
- 1/3
- cup butter or margarine, melted and cooled
- 1
- teaspoon vanilla
- 3
- eggs
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
Directions
- 1Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 9-inch round pans, or spray with baking spray with flour.
- 2In large bowl, beat cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly, then on medium speed 2 minutes. Remove 1/2 cup of batter; cover and refrigerate to use in icing. Pour remaining batter into pans.
- 3Bake and cool as directed on cake mix box.
- 4To make icing, in heavy 2-quart saucepan, heat butter over low heat, stirring constantly, until brown; remove from heat. Stir in powdered sugar, reserved cake batter and evaporated milk. Cook over medium heat, stirring constantly with 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.
Expert Tips
Caramel and chocolate are natural companions. Drizzle caramel-frosted cake servings with chocolate syrup.
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