| 1 | box Betty Crocker® SuperMoist® white cake mix |
| Water, butter and egg whites called for on cake mix box |
| 3/4 | cup caramel topping |
| 1 | container Betty Crocker® Rich & Creamy chocolate frosting |
| 2 | small red apples, cut into total of 12 wedges |
| 2 | tablespoons orange juice |
| 1/4 | cup caramel topping |
| 1/4 | cup chopped nuts, if desired |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pan). |
| 2. | Make cake as directed on box for 13x9-inch pan; cool 15 minutes. Poke holes halfway into cake every 2 inches, using handle of wooden spoon; evenly pour 3/4 cup caramel topping over holes. Cool completely, about 1 hour. Spread frosting evenly over cake. |
| 3. | Dip cut edges of apple wedges into orange juice to prevent browning; slightly pat dry. Dip uncut edges into 1/4 cup caramel topping; roll in nuts. Cover and refrigerate. Just before serving, place an apple wedge on each serving of cake. Store cake loosely covered; cover and refrigerate any remaining apple wedges. |
| Follow High Altitude cake mix directions for 13x9-inch pan. |
|
| The apple garnish adds a special touch, but the cake is also delicious when you skip the apple wedges. |
|
| Small crab apples with stems, if they’re available, can be used instead of the apple wedges. There’s no need for the orange juice, and everyone gets an apple! |
Nutrition Information:
490 ( 170); 19g ( 8g, 4g); 20mg; 570mg; 76g ( 0g, 54g); 3g 6%; 0%; 6%; 10% 1 ; 4 ; 0 ; 3 1/2 5