Post by chief_cook2 on Nov 5, 2005 16:59:28 GMT -6
Moist Caramel Apple Cake
Prep Time: 15 min
Total Time: 1 hr 35 min
Makes: 16 servings
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Vanilla or French Vanilla Flavor Instant Pudding & Pie Filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 medium Granny Smith apples, peeled, coarsely chopped
20 KRAFT Caramels, unwrapped
3 Tbsp. milk
PREHEAT oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with
electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle
over cake.
KRAFT KITCHENS TIPS
Cooking Know-How
Do not use cake mix with pudding in the mix. To avoid soggy cake, drizzle caramel sauce over cake just before serving.
Special Extra
Serve topped with thawed COOL WHIP Whipped Topping or vanilla ice cream.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 280
Total fat 11g
Saturated fat 2g
Cholesterol 55mg
Sodium 360mg
Carbohydrate 42g
Dietary fiber 1g
Sugars 32g
Protein 4g
Vitamin A 0%DV
Vitamin C 0%DV
Calcium 8%DV
Iron 4%DV
Prep Time: 15 min
Total Time: 1 hr 35 min
Makes: 16 servings
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Vanilla or French Vanilla Flavor Instant Pudding & Pie Filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 medium Granny Smith apples, peeled, coarsely chopped
20 KRAFT Caramels, unwrapped
3 Tbsp. milk
PREHEAT oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with
electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle
over cake.
KRAFT KITCHENS TIPS
Cooking Know-How
Do not use cake mix with pudding in the mix. To avoid soggy cake, drizzle caramel sauce over cake just before serving.
Special Extra
Serve topped with thawed COOL WHIP Whipped Topping or vanilla ice cream.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 280
Total fat 11g
Saturated fat 2g
Cholesterol 55mg
Sodium 360mg
Carbohydrate 42g
Dietary fiber 1g
Sugars 32g
Protein 4g
Vitamin A 0%DV
Vitamin C 0%DV
Calcium 8%DV
Iron 4%DV