|
| 1 | box Betty Crocker® SuperMoist® yellow cake mix |
| 1 | cup milk |
| 1/2 | cup butter or margarine, melted and cooled |
| 1/4 | cup sugar |
| 1 | teaspoon vanilla |
| 1/8 | teaspoon baking powder |
| 3 | eggs |
|
| 1/2 | cup butter or margarine |
| 1 | cup powdered sugar |
| 1/2 | cup reserved cake batter |
| 1/2 | cup evaporated milk |
| 1 | teaspoon vanilla |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 9-inch round pans, or spray with baking spray with flour. |
| 2. | In medium bowl, beat cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly (batter will be thick). Beat 2 minutes longer. Remove 1/2 cup of batter; cover and refrigerate to use in icing. Pour remaining batter into pans. |
| 3. | Bake and cool as directed on cake mix box. |
| 4. | To make icing, heat butter in 1-quart saucepan over low heat, stirring constantly, until brown; remove from heat. Stir in powdered sugar, cake batter and evaporated milk. Cook over medium heat, stirring constantly with wire 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. |
| Increase milk to 1 1/4 cups. Omit sugar and baking powder. |
|
| Caramel and chocolate are natural companions. Drizzle caramel-frosted cake servings with chocolate syrup. |
Nutrition Information:
310 ( 140); 16g ( 9g, 1 1/2g); 75mg; 320mg; 39g ( 0g, 27g); 3g 10%; 0%; 10%; 4% 1/2 ; 2 ; 0 ; 3 2 1/2