CARAMEL SURPRISE CAKE
Surprise! Betty Crocker® Rich & Creamy frosting tops an easy cake that has yummy pockets of caramel.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan).
- Make cake as directed on box for 13x9-inch pan; cool 15 minutes. Poke holes halfway into cake every 2 inches, using handle of wooden spoon; evenly pour 3/4 cup caramel topping over holes. Cool completely, about 1 hour. Spread frosting evenly over cake.
- Dip cut edges of apple wedges into orange juice to prevent browning; slightly pat dry. Dip uncut edges into 1/4 cup caramel topping; roll in nuts. Cover and refrigerate. Just before serving, place an apple wedge on each serving of cake. Store cake loosely covered; cover and refrigerate any remaining apple wedges.
Nutrition Facts : Calories 430, Carbohydrate 75 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 51 g, TransFat 2 g
EASY CARAMEL CAKE
Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 12-14
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
- Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
- Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
- Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.
Nutrition Facts : Calories 517 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
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
More about "caramel surprise cake food"
CARAMEL SURPRISE CAKE - RECIPE KEY
From recipekey.com
CARAMEL SURPRISE CAKE | RECIPE | CAKE, CUPCAKE CAKES ...
From pinterest.com
RECIPES > BAKED GOODS > HOW TO MAKE CARAMEL SURPRISE CAKE
From mobirecipe.com
3 OOEY-GOOEY BAKE-SALE-WORTHY TREATS FOR FALL - DELISH
From delish.com
CARAMEL AU BEURRE SALé RAPIDE : LA RECETTE FACILE
From cuisine.journaldesfemmes.fr
SURPRISE CARAMEL APPLE POUND CAKE - WOMAN'S DAY
From womansday.com
BEST SALTED CARAMEL APPLE CRUMBLE CAKE RECIPE - HOW TO ...
From delish.com
「濃厚キャラメルのマーブルパウンドケーキ」MARI
From recipe.cotta.jp
森永ミルクキャラメル | 天使のお菓子レシピ | 森永製 …
From morinaga.co.jp
CARAMEL SURPRISE CAKE – SALI SWEET
From salisweet.com
みんなの「キャラメルケーキ」レシピが1,609品 - クックパッド
From cookpad.com
MOLTEN LAVA CAKE WITH SALTED CARAMEL SURPRISE
From linsfood.com
HOW TO MAKE THE BEST CARAMEL CAKE | THE KITCHN
From thekitchn.com
CHOCOLATE CUPCAKES WITH SALTED CARAMEL | BETTY CROCKER
From bettycrocker.lat
【おすすめ】サプライズケーキの通販・お取り寄せ | CAKE.JP
From cake.jp
CARAMEL SURPRISE CAKE RECIPE | RECIPELAND
ESSENTIAL CARAMEL SURPRISE | WAITROSE & PARTNERS
From waitrose.com
HOW TO MAKE A CLASSIC, OLD-SCHOOL SOUTHERN CARAMEL CAKE
From southernkitchen.com
みんなの「キャラメル ケーキ」レシピが2,295品 - クックパッド
From cookpad.com
CARAMEL SURPRISE CAKE RECIPE
From bakerrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love