Dressing up a cake mix with a to-die-for creamy frosting is one of many cake mix hacks worth using, especially when your time is limited during the busy school year and upcoming holiday season. Try this twist on the classic Southern dessert and no one will be able to tell the difference! It’s from Addie Gundry’s book CAKE!, which is filled with easy recipes for poke cakes, dump cakes, everyday cakes and more.
From CAKE!: 103 Decadent Recipes for Poke Cakes, Dump Cakes, Everyday Cakes, and Special Occasion Cakes Everyone Will Love by Addie Gundry. Copyright © 2018 by Gundry; reprinted by permission of St. Martin’s Press, LLC.
Caramel Cake
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Ingredients
- 1 (15.25-oz) box yellow butter cake
- 2¼ cups packed light-brown sugar
- 8 Tbsp (1 stick) unsalted butter
- 7 Tbsp evaporated milk
- 1 tsp vanilla extract
- Pecan halves
Directions
Preheat oven to 350°F.
Make cake according to package directions, using two 9-inch round cake pans.
To make icing, in a medium saucepan combine sugar, butter, evaporated milk and vanilla extract. Bring to a boil over medium-high. Stir; reduce heat to low and gently boil about 8 minutes. Remove from heat; let cool 5 minutes. Transfer to a bowl; beat by hand or with an electric mixer for 2 to 3 minutes, until thick. Fill and frost cake with icing; top with pecan halves.
Kitchen Counter
Serves 12. Per serving: 522 cal, 16g fat, 77mg chol, 31g prot, 94g carbs, 79g sugar, 1g fiber, 340mg sodium
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