Caramel Surprise Cake

Surprise! Betty Crocker® Rich & Creamy frosting tops an easy cake that has yummy pockets of caramel. MORE+ LESS-

By Betty Crocker Kitchens

July 29, 2011

Ingredients

box Betty Crocker™ Super Moist™ white cake mix

Water, vegetable oil and egg whites called for on cake mix box

3/4

cup caramel topping

container Betty Crocker™ Rich & Creamy chocolate frosting

small red apples, cut into total of 12 wedges

tablespoons orange juice

1/4

cup caramel topping

1/4

cup chopped nuts, if desired

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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.

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!