| 1/2 | cup butter (do not use margarine) |
| 1 | box Betty Crocker® SuperMoist® butter recipe yellow cake mix |
| 1 1/3 | cups water |
| 2 | teaspoons vanilla |
| 3 | eggs |
| 1 | container Betty Crocker® Rich & Creamy caramel frosting |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. |
| 2. | In 1-quart saucepan, heat butter over medium heat 8 to 10 minutes, stirring frequently, just until golden brown. Remove from heat. Cool 15 minutes. |
| 3. | In large bowl, beat cake mix, browned butter, water, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes (brown flecks from butter will appear in batter). Pour into pan. |
| 4. | Bake 30 to 40 minutes or until cake is golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cooled cake. Store loosely covered at room temperature. |
| In step 2, heat butter 5 to 7 minutes. |
|
| You won't want to substitute margarine or vegetable oil spreads for the butter in this richly flavored recipe. Because those products don't contain the milk proteins found in butter, they will not brown and will burn instead. |
|
| For a crunchy topper, try sprinkling this caramel cake with chopped macadamia nuts or toasted coconut. |
|
| Substitute 1 container Betty Crocker® Rich & Creamy vanilla frosting for caramel frosting and drizzle with 1/3 cup caramel ice cream topping. |
Nutrition Information:
410 ( 150); 17g ( 7g, 3g); 75mg; 440mg; 62g ( 0g, 43g); 3g 6%; 0%; 6%; 4% 1 ; 3 ; 0 ; 3 1/2 4