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Ooey Gooey Caramel Cake

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  • Prep 20 min
  • Total 2 hr 5 min
  • Servings 15
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Love caramels? Make a rich, gooey caramel cake without the fuss of unwrapping candies.
By Betty Crocker Kitchens
Updated Aug 22, 2011
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 bag (8 oz) chocolate-coated toffee bits
  • 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
  • Sweetened whipped cream, if desired
  • Caramel topping, if desired
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can substitute crushed chocolate-covered English toffee candy bars for the toffee bits.
  • tip 2
    Dulce de leche, a caramelized condensed milk, can be found near the sweetened condensed milk in the grocery store.

Nutrition

Nutrition Facts are not available for this recipe
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