Golden Caramel Cake
Prep Time :
15 Minutes
Total Time : 1 Hour
58 Minutes
Servings : 16
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!
Ingredients
Cake
- 1 box 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
- ½ cup butter or margarine
- 1 cup powdered sugar
- ½ cup reserved cake batter
- ½ cup evaporated milk
- 1 teaspoon vanilla
Preparation
- Heat oven to 177°C (163°Cfor dark or nonstick pans). Grease and flour two 23 cmround pans, or spray with baking spray with flour.
- In 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.
- Bake and cool as directed on cake mix box.
- To make icing, in heavy 1.9L 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.
