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Prep Time: 0 Minutes Cook Time: 2516 Minutes |
Ready In: 2516 Minutes Servings: 16 |
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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 vanilla butter cake mix |
3 eggs |
1/2 cup melted butter |
1 cup chopped pecans,finely chopped |
1 bag kraft caramels,unwrapped |
1 can sweetened condenced milk |
frosting |
1 package cream cheese, softened |
1/2 cup |
1box confectioner's sugar |
1 teaspoon vanilla extract |
1 cup pecans,corsely chopped |
Directions:
1. 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.
2. WHILE THE CAKES ARE COOLING MELT THE CARAMELS AND
3. 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
4. FOR AN HOUR.
5. FROSTING:
6. IN A LARGE BOWL BEAT CREAM CHEESE , BUTTER, CONFECTIONER`S SUGAR AND VANILLA TILL SMOOTH.
7. 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.
8. REFFRIDGERATE THE CAKE FOR AN HOUR BEFORE SERVING.
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