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7

Ooey Gooey Caramel Cake

220 Ratings

27 Comments

Prep 20 min
Total 2 hr 5 min
Servings 15

Love caramels? Make a rich, gooey caramel cake without the fuss of unwrapping candies. MORE + LESS -

Ingredients

box Betty Crocker™ SuperMoist™ yellow cake mix

1/3

cup Gold Medal™ all-purpose flour

cup water

1/3

cup vegetable oil

eggs

bag (8 oz) chocolate-coated toffee bits

can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)

Sweetened whipped cream, if desired

Caramel topping, if desired

Steps

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1

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
2

In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
3

Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
4

Bake 34 to 42 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. In small microwavable bowl, microwave reserved dulce de leche on High 10 to 15 seconds or until softened; spread evenly over top of cake. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.

Expert Tips

You can substitute crushed chocolate-covered English toffee candy bars for the toffee bits.
Dulce de leche, a caramelized condensed milk, can be found near the sweetened condensed milk in the grocery store.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 120

% Daily Value

Total Fat: 13g; 20%
Saturated Fat 4 1/2g 23% Trans Fat 0g
Cholesterol: 50mg; 17%
Sodium: 290mg; 12%
Potassium: 85mg; 2%
Total Carbohydrate: 51g; 17%
Dietary Fiber 0g 0% Sugars 37g
Protein: 4g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 4%; 4%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;