Caramel Crunch Cake Recipes

Steps:

• In a large bowl, combine the cake mix, water and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , With a meat fork or wooden skewer, poke holes about 2 in. apart into cake. Slowly pour condensed milk and caramel topping over cake; sprinkle with two-thirds of the crushed candy bars. Spread with whipped topping; sprinkle with remaining candy bars. Refrigerate until serving.

Steps:

• In a very large heat-proof bowl, combine the popcorn, cereal and almonds; set aside. In a large heavy-duty saucepan, melt butter; stir in corn syrup and brown sugar. Cook and stir over medium heat until mixture comes to a boil. Reduce heat to medium-low. Cook 5 minutes longer, stirring occasionally. , Remove from the heat. Stir in baking soda. (Mixture will foam up and get lighter in color.) Carefully pour over popcorn mixture; stir to coat evenly., Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Store in airtight containers.

Steps:

• Preheat oven to 350F.
• Mix cake flour and sugar together; add egg yolks, water, lemon juice and vanilla and beat until smooth.
• In a large bowl beat egg whites, cream of tartar and salt until a fine foam forms through.
• Gradually add sugar and continue beating until meringue is firm and stands in peaks.
• Fold batter gently into meringue until just blended; do not stir.
• Gently spoon batter into ungreased tube pan.
• Cut through batter with a knife to break up bubbles and level mixture.
• Bake in preheated oven for 50-55 minutes or until top springs back when touched.
• Remove from oven; immediately turn over and place tube over neck of funnel or bottle to cool.
• Let stand until cool, then loosen with spatula and place on plate.
• Split cake into four layers.
• While cake is baking, combine sugar, coffee and syrup in a deep saucepan; stir and bring to a boil and cook until hard crack stage or 310 degrees on a candy thermometer.
• Remove from heat and immediately add soda and stir vigorously just until topping thickens and pulls away from sides of pan.
• Immediately pour into ungreased shallow metal pan.
• Do not stir or spread; let cool without moving.
• Knock out of pan and crush into coarse crumbs between sheets of waxed paper with rolling pin.
• Whip cream, sugar and vanilla until stiff.
• Spread half of cream between layers and remainder on top and sides.
• Refrigerate until ready to serve.
• Just before serving, cover cake with crushed caramel candy.

Steps:

• In a small bowl, combine whipped topping with a dash of cinnamon. If you like, add more cinnamon, to taste. Stir and spoon mixture over one rice cake.
• Gently place the other rice cake on top, making a sandwich. Freeze for at least 1 hour, then enjoy!

Steps:

• Preheat oven to 350°F.
• Line a 13x9 inch baking pan with foil and grease foil. Set aside.
• Drain apricot halves, reserving juice in a 2-cup glass measuring cup. Add enough apricot nectar to the reserved juice to equal the amount of water called for on the boxed mix (probably around 1 1/4 cups - if you don't have enough, add water to make up the difference). Set liquid aside.
• Cut apricot halves into 1/2-inch-thick slices; set aside.
• Sprinkle brown sugar evenly over bottom of the prepared baking pan. Sprinkle almonds over brown sugar. Arrange apricot slices on top of almonds; set aside.
• Prepare cake mix according to package directions, using the eggs and oil as instructed on the box, except add 1/2 cup oats into dry cake mix and substitute apricot juice mixture for the water called for in directions.
• Pour batter evenly over apricot slices and almonds in pan, being careful not to disturb apricots and almonds.
• Bake for 30 to 40 minutes or until a toothpick inserted near the center comes out clean.
• Cool in pan on a wire rack for 20 minutes. Carefully invert onto a large serving platter; remove foil.
• Drizzle warm cake with caramel ice cream topping. If desired, top each serving with sweetened whipped cream or ice cream.

Steps:

• Make the caramel crunch: Line a rimmed baking sheet with a nonstick baking mat; set aside. In a small saucepan, combine sugar and 1 1/2 tablespoons water; mixture should look like wet sand. Place saucepan over medium-high heat and cook until sugar is dark amber in color. Immediately pour caramel onto prepared baking sheet; let cool completely.
• Crack cooled caramel into large pieces and place in a resealable plastic bag. Crush into tiny pieces using a rolling pin; you should have a scant 1/2 cup of caramel crunch.