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Swoon-Worthy Sweets Made Easy

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Ooey-Gooey Caramel Cake

(Family Features) - Do you think that beautiful and delicious desserts must all be made from scratch? Think again. With a cake mix and a new cookbook, you can be on your way to making spectacular sweets in no time.

The new "Betty Crocker Fix-With-a-Mix Desserts" cookbook, (Wiley Publishing, 2010), features 100 mix masterpieces from bite-size delights to full-size show-stoppers. The book includes:

  • Delectable desserts from cakes and cupcakes to cookies and bars, fruit cobblers, tarts, cheesecake and more. 
  • Luscious full-color photos of every recipe. 
  • Flavors that take mixes beyond the basics, like Chocolate-Marshmallow Pillows, Citrus Mini Cheesecakes and Banana Turtle Torte. 
  • A handy index by mix so you can pick recipes based on the mixes you already have in your pantry.

All recipes start with Betty Crocker's trusted mixes, including SuperMoist® Cake Mix, angel food cake mix, brownie mix, cookie mix, Bisquick®, and all-new gluten-free mixes for cookies, brownies, and cakes.

See how easy it is to turn a mix into a mouthwatering dessert with this Ooey-Gooey Caramel Cake recipe featured in the cookbook.

For more information, visit www.wiley.com.

Ooey-Gooey Caramel Cake

Ingredients
  • 1 box (1 lb 2.25 ounces) Betty Crocker SuperMoist(r) yellow cake mix
  • 1/4 cup all-purpose flour
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 bag (8 ounces) milk chocolate-coated toffee bits
  • 1 can (13.4 ounces) dulce de leche (caramelized sweetened condensed milk)
  • Sweetened whipped cream, if desired
  • Caramel topping, if desired

Preparation
    1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13 x 9-inch pan with baking spray with flour.
    2. In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
    3. Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
    4. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.

Preparation Time
20 minutes

Start to Finish Time
2 hours 5 minutes

Serves
15 servings

Notes, Tips & Suggestions
Sweet Note: Crushed, chocolate-covered English toffee candy bars can be used instead of the toffee bits.

SOURCE: Wiley Publishing



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