Browned butter creates the "wow" in a caramel-frosted cake jump-started with a cake mix.
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 the frosting, and drizzle with 1/3 cup caramel topping.
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