CARAMEL-FROSTED POTATO CAKE
I am 90 years old and have been baking this cake very Christmas for 65 years! My sister-in-law gave me the recipe in 1941 and it has been in demand since. My grandchildren have never been able to figure out why it's called a potato cake since it doesn't taste like potatoes.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, potatoes and chocolate. Combine the flour, baking soda, nutmeg and cloves; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in walnuts., In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 55-60 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, in a small saucepan, melt butter. Add brown sugar; cook and stir over low heat for 2 minutes. Remove from the heat; cool for 3 minutes. Stir in the confectioners' sugar, vanilla and enough milk to achieve a thick pouring consistency. Pour over cake.
Nutrition Facts : Calories 415 calories, Fat 19g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 300mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 1g fiber), Protein 6g protein.
DEVIL'S FOOD CARAMEL TORTE
My family calls this festive dessert "turtle cake" because of the delectable candy bits in the moist cake layers and the gooey-good filling. It's an impressive-looking cake but quite easy to make, as you'll see from the recipe.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, combine the cake mix, buttermilk, oil and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Combine 1 cup candies and cocoa; fold into batter., Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Remove waxed paper., In a small bowl, beat cream until it begins to thicken. Add caramel topping; beat until stiff peaks form. Fold in remaining candies., Place one cake layer on a serving plate; spread with chocolate frosting. Top with remaining cake layer; frost top and sides of torte with cream mixture. Garnish with additional candies if desired. Refrigerate until serving.
Nutrition Facts : Calories 643 calories, Fat 36g fat (12g saturated fat), Cholesterol 95mg cholesterol, Sodium 502mg sodium, Carbohydrate 74g carbohydrate (52g sugars, Fiber 2g fiber), Protein 7g protein.
CARAMEL POUND CAKE
Very moist dense cake.
Provided by Judy Neary
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
- Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.
- Sift 2 1/2 cups of the flour and baking powder. Add alternately with milk to the creamed mixture. Stir 1/2 cup flour with the chopped pecans, then fold into the batter. Pour into prepared pan.
- Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.
- To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together. Bring to a rolling boil, and cook for one minute. Remove from heat, and stir in vanilla. Cool, then beat until thickened. Add a little milk if it too thick. Spread on cake.
Nutrition Facts : Calories 743.2 calories, Carbohydrate 102.2 g, Cholesterol 122.7 mg, Fat 35.7 g, Fiber 1.5 g, Protein 7.2 g, SaturatedFat 16 g, Sodium 214.1 mg, Sugar 80.4 g
CARAMEL CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
- Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
- Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
- Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
- Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
- Spread icing onto the cooled cake layers. Stack layers; ice top and sides.
Nutrition Facts : Calories 1019.4 calories, Carbohydrate 154.5 g, Cholesterol 185.8 mg, Fat 42.7 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 26.1 g, Sodium 455.4 mg, Sugar 125.7 g
CARAMEL-FROSTED POUND CAKE
Sweet and dense, this pound cake comes together with just a few ingredients and stands out with a generous layer of caramel frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Grease 10-inch angel food (tube) cake pan with shortening; lightly flour.
- In large bowl, beat 3 cups sugar and 1 cup butter with electric mixer on medium speed 5 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and almond extract. Alternately add flour, about 1 cup at a time, and whipping cream, about 1/3 cup at a time, beating well after each addition. Beat on medium speed 2 minutes. Pour batter into pan.
- Bake 1 hour 15 minutes or until toothpick inserted halfway between side and center of pan comes out clean. Cool 30 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
- In 8- or 10-inch skillet, heat 1/4 cup of the sugar over medium heat until amber colored, about 6 minutes, shaking pan occasionally (do not stir). Meanwhile, in 3-quart saucepan, heat remaining 1 1/4 cups sugar, 1/2 cup butter and the milk to boiling over medium-high heat. Gradually stir in caramelized sugar with whisk; cook and stir to 232°F. Remove from heat; cool to lukewarm, about 20 minutes, stirring occasionally, until frosting is smooth and spreadable. Using offset spatula and working quickly, frost cake (frosting will harden as it cools). Let stand 30 minutes before slicing.
Nutrition Facts : Calories 540, Carbohydrate 75 g, Fat 5, Fiber 0 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 189 mg
CARAMEL FROSTING I
I have had this recipe for over 30 years. Cream may be substituted for the milk for added richness.
Provided by MaryKaye
Categories Desserts Frostings and Icings
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
- Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 19.2 g, Cholesterol 5.4 mg, Fat 2 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 17.9 mg, Sugar 18.9 g
MASHED POTATO SPICE CAKE WITH CARAMEL FROSTING
Make and share this Mashed Potato Spice Cake With Caramel Frosting recipe from Food.com.
Provided by Recipe Junkie
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F.
- Grease and flour two 9-inch layer pans.
- Sift flour with cocoa, baking powder, cinnamon, salt and cloves.
- In large bowl, with mixer at medium speed, beat butter with sugar, potato, and egg yolks until light and fluffy.
- At low speed, gradually beat in flour mixture.
- At hight speed, beat egg whites until stiff peaks form.
- With whisk or rubber scraper, fold egg whites into flour mixture.
- Stir in nuts, raisins and cherries.
- Turn into pans.
- Bake 40 minutes.
- Let stand 1 minute before turning out to cool.
- For Caramel Frosting:.
- Melt butter in medium saucepan.
- Remove from heat.
- Add brown sugar, stirring until smooth.
- Over low heat, bring to boiling, stirring.
- Boil, stirring one minute.
- Remove from heat.
- Add milk.
- Over low heat, return just to boiling.
- Remove from heat and cool to 100°F on candy thermometer.
- (Bottom of pan will feel lukewarm.).
- To cool quickly, set pan in ice cubes.
- Gradually add confectioners sugar.
- Beat at low speed until blended inches.
- Beat at high speed until frosting holds its shape - about 30 to 60 seconds.
- Add vanilla.
- Spread half on bottom layer of cake, letting it drip down sides.
- Place second layer on cake.
- Spread remaining frosting, allowing it to drip down sides.
- Swirl top of cake with back of spoon.
- Arrange pecans on top of cake.
Nutrition Facts : Calories 913.9, Fat 44.2, SaturatedFat 22.1, Cholesterol 153.1, Sodium 576.4, Carbohydrate 128.1, Fiber 3.3, Sugar 99.3, Protein 7.8
SWEET POTATO CAKE WITH COCONUT FILLING AND CARAMEL FROSTING
Steps:
- Preheat the oven to 350 degrees F.
- Coat 3 (9-inch) cake pans with cooking spray; dust lightly with flour. Set aside.
- Beat butter and sugar at medium-high speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating until blended after each addition. Beat in sweet potatoes and next 6 ingredients, adding each ingredient 1 at a time. Add pecans and 3 cups flour, beating just until blended.
- Beat egg whites in a separate bowl at high speed with an electric mixer until stiff peaks form; fold into batter. Spoon batter evenly into prepared pans.
- Bake for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove and cool completely on wire racks.
- Spread Coconut Filling evenly between cake layers. Gradually pour about 1/2 cup Caramel Frosting on top of cake, spreading over top and sides with a small spatula. Place cake in refrigerator. Chill remaining Caramel Frosting 45 minutes. Pour another 1/2 cup Caramel Frosting on cake, spreading over top and sides. Repeat procedure with remaining frosting, using 1/2 cup frosting at a time and chilling every 15 minutes. Store cake in refrigerator.
- Combine first 3 ingredients in a heavy 2-quart saucepan; gradually stir in milk, and cook, stirring constantly, over medium heat 3 minutes or until thickened.
- Stir about one-fourth of hot milk mixture gradually into egg; add egg mixture to remaining hot milk mixture, stirring constantly. Return to a boil, and cook, stirring constantly, 1 minute or until thickened. Remove from heat; stir in coconut and vanilla. Place heavy-duty plastic wrap directly on warm filling. Cool completely; chill 1 hour.
- Whisk together cream cheese and cream in a small bowl until smooth.
- Cook sugar and 2/3 cup water in a heavy 3 1/2-quart saucepan over medium-low heat, stirring constantly, 5 minutes or until sugar dissolves. Increase heat to high, and bring mixture to a boil without stirring. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Cook, without stirring, 10 minutes or just until syrup turns a deep amber color.
- Whisk in butter gradually; gradually whisk in cream cheese mixture until smooth. Remove from heat; cool 10 minutes, whisking occasionally.
CARAMEL CAKE
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
- Place the cake mix, milk, melted butter, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
- Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack to that the cakes are right side up. Allow them to cool completely, 30 minutes more.
- Meanwhile, prepare the Quick Caramel Frosting.
- Place one cake layer, right side up, on a serving platter. Spread the top with the warm frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes. Work quickly, as the frosting will set. (If the frosting gets too hard to work with, place the pan back over low heat for 1 minute, stirring constantly, to soften it up.) Once the frosting has set, slice and serve.
- Store this cake, covered in plastic wrap or aluminum foil, at room temperature for up to 1 week or freeze, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
- Place the butter and brown sugars in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring the mixture back to a boil, then remove the pan from the heat. Add the confectioners' sugar and vanilla. Beat with a wooden spoon until the frosting is smooth.
- Use immediately (while still warm) to frost the cake of your choice or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.
AUTUMN FROSTED CARAMEL APPLE CAKE
Wonderful, cozy recipe here. It would be a perfect cake to make in Autumn. The smell throughout the kitchen will be wonderful! 8)
Provided by OceanIvy
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 14
Steps:
- In pan melt butter; add brown sugar and milk.
- Boil on low heat 2 minutes, stirring constantly.
- Remove and let cool. Add confectioners' sugar and vanilla extract; beat well. Set aside to frost cake.
- Preheat oven to 325°. Grease and flour a 9-inch pan.
- Mix apples and sugar, let stand, stirring occasionally to make a syrup.
- Sift flour, soda and salt; add to apples.
- Add remaining ingredients; combine well.
- Bake 40-45 minutes.
- Frost cake with Caramel Frosting.
Nutrition Facts : Calories 5833.8, Fat 257.9, SaturatedFat 91, Cholesterol 464.1, Sodium 3822.8, Carbohydrate 869.5, Fiber 18.8, Sugar 693.1, Protein 42.3
CARAMEL CAKE WITH CARAMEL NUT FROSTING
This recipe makes a three-layer cake with a caramel and nut frosting.
Provided by Pat Dukes
Categories Desserts Cakes Yellow Cake Recipes
Yield 30
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside.
- Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla and beat until smooth.
- Divide batter into three 8 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.
- Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon vanilla and nuts. Beat until spreading consistency.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 40 g, Cholesterol 45.4 mg, Fat 10.6 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 5 g, Sodium 146.4 mg, Sugar 30.2 g
FROSTED CARAMEL APPLE CAKE
A friend who teaches food and nutrition sent a student to my classroom with a piece of this cake to try, and I had to have the recipe. Quick, easy, and delicious - good for pot lucks or for serving to company with a scoop of vanilla ice cream!
Provided by Alison J.
Categories Dessert
Time 55m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Grease bottom only of a 13"x9" pan.
- In a large bowl, combine all ingredients except apples. Beat on medium speed with electric beaters until batter is smooth, about 2-3 minutes. If the batter is too thick and threatens to blow the motor of your electric beaters, stick to your good old-fashioned friend, the wooden spoon!
- Stir apples into batter using a wooden spoon.
- Pour batter into prepared pan. Bake for 30 minutes or until cake springs back when lightly touched with finger tip.
- Cool in pan on rack.
- Begin preparing frosting when cake comes out of the oven.
- In large saucepan, melt butter and add brown sugar. Bring this mixture to a boil, stirring constantly. Boil and stir 1 minute.
- Remove from heat and add milk. Beat with wire whisk until smooth. Add vanilla and beat again.
- Using whisk, add icing sugar 1/2 cup at a time. Beat with whisk after each addition, until smooth. Frosting should still be pourable.
- Pour frosting over warm cake and spread out with a spatula. Be careful - warm cake pulls apart easily, so spread quickly and gently!
- Let cake cool completely before cutting.
Nutrition Facts : Calories 213.5, Fat 8.5, SaturatedFat 5.1, Cholesterol 47, Sodium 127.6, Carbohydrate 33.4, Fiber 0.5, Sugar 25.7, Protein 1.9
CARAMEL CAKE WITH CARAMEL CREAM CHEESE FROSTING
From Cottage Living Magazine, however I found it online. Sounds marvelous, but could be a little work. Sounds perfect for the holidays.
Provided by Shelby Jo
Categories Dessert
Time 1h40m
Yield 1 9 inch layer cake
Number Of Ingredients 20
Steps:
- FOR THE CAKE:.
- Preheat oven to 350°. Grease 2 (9-inch) round cake pans; line with lightly greased parchment or wax paper.
- Combine flour, baking powder, and salt in a bowl; set aside. Place 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition. Pour into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack. Place 1 layer on a cake plate.
- Combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238°. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set.
- Spread a thin layer of Caramel Cream Cheese Frosting over filling. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature before serving. Garnish, if desired.
- Caramel Cream Cheese Frosting:.
- Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.
- Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.
- Pecan Praline (topping):.
- Combine sugar and 1/4 cup water in a small skillet over medium-high heat; cook (without stirring) until golden. Stir in pecans; remove from heat. Rapidly spread mixture onto greased foil. Cool completely. Break into small pieces; store in an airtight container up to 1 week.
Nutrition Facts : Calories 11236, Fat 545.6, SaturatedFat 311.4, Cholesterol 2613.1, Sodium 5474.5, Carbohydrate 1506.8, Fiber 13.4, Sugar 1086.1, Protein 121
BANANA NUT CAKE WITH CARAMEL FROSTING
Make and share this Banana Nut Cake With Caramel Frosting recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Sift together cake flour, baking powder, baking soda, and salt.
- Cream shortening and sugar together.
- Add eggs.
- Add bananas.
- Alternate dry and wet with buttermilk.
- Add nuts.
- grease and flour cake pan
- Bake at 350 degrees Fahrenheit for 30 minutes until done.
- FROSTING:.
- Boil brown sugar, butter, milk, vanilla, and salt for 2 minutes.
- Add powdered sugar and beat.
- Add 1/2 cup nuts.
- Spread on cool cake.
Nutrition Facts : Calories 1164, Fat 52.3, SaturatedFat 15.6, Cholesterol 96.1, Sodium 1042.3, Carbohydrate 167.6, Fiber 4, Sugar 112.7, Protein 12.8
CARAMEL FROSTING
Creamy caramel frosting puts the crowning touch on spiced cupcakes and other scrumptious flavors. Our Test Kitchen's recipe is rich with spreadable goodness.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/3 cups.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine the brown sugar, butter, milk and salt. Cook and stir over low heat until sugar is dissolved. , Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber in color. Transfer to a small bowl; cool to room temperature., Gradually beat in confectioners' sugar until frosting achieves spreading consistency.
Nutrition Facts : Calories 118 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
CARAMEL FROSTING VII
Very easy caramel frosting - extra good with date cake
Provided by Helen D'Ath
Categories Desserts Frostings and Icings
Time 25m
Yield 6
Number Of Ingredients 3
Steps:
- In a saucepan, combine the milk, butter and brown sugar. Bring to a boil, stirring often. Continue to boil for 20 minutes, then remove from heat. With an electric mixer, beat the icing until it has thickened to spreading consistency. Use immediately.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 36.2 g, Cholesterol 10.6 mg, Fat 3.9 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 39.6 mg, Sugar 35.8 g
CHOCOLATE CARAMEL CAKE WITH BUTTERSCOTCH FROSTING
Chocolate cake from a boxed mix gets a special treatment when spread with an easy butterscotch frosting and draped with a caramel-nut topping. "I love to make this cake for guests or to take to potlucks," writes Gloria Guadron of Washington, Indiana. "It's easy yet looks like it took all day."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- Prepare and bake cake according to package directions for two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and color is amber brown. Remove from the heat; stir in pecans. Cool at room temperature for 30 minutes, stirring occasionally., In a small bowl, whisk pudding mix and milk for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Cover and refrigerate until thickened, about 20 minutes., Place one cake layer on a serving platter; spread with 3/4 cup pudding mixture. Top with remaining cake layer; spread remaining pudding mixture over top and sides of cake. , If necessary, reheat pecan mixture over low heat to achieve a spreading consistency. Spoon pecan mixture around edge of cake. Store in the refrigerator.
Nutrition Facts :
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