Directions:
- Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.
- Beat cake mix, water, butter and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
- Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Reserve 1/2 cup caramel topping. Drizzle remaining caramel topping evenly over top of cake; let stand about 15 minutes or until caramel topping has been absorbed into cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
- Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.56 Kcal (291 kJ) | ||
| Calories from fat | 48.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.44g | 8% | |
|---|---|---|---|
| Cholesterol | 43.61mg | 15% | |
| Sodium | 33.49mg | 1% | |
| Potassium | 18.25mg | 0% | |
| Total Carbs | 4.16g | 1% | |
| Sugars | 3.06g | 12% | |
| Protein | 1.36g | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 13.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 197.25 Kcal (826 kJ) | ||
| Calories from fat | 138.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.42g | 8% | |
|---|---|---|---|
| Cholesterol | 123.65mg | 15% | |
| Sodium | 94.97mg | 1% | |
| Potassium | 51.74mg | 0% | |
| Total Carbs | 11.79g | 1% | |
| Sugars | 8.68g | 12% | |
| Protein | 3.86g | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 1% | |
| Calcium | 37.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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