Ooey Gooey Caramel Cake Recipe 465

Steps:

• 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.
• 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.
• Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
• 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.

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
• Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
• Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.

Steps:

• Preheat oven to 350F. Coat bottoms of two 8-inch round cake pans with cooking spray; line with wax paper. Coat paper with spray; dust with flour. To prepare cake, combine boiling water and cocoa in a small bowl; whisk until well blended. Cool. Combine sugar, butter, and vanilla. Beat with a mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Combing flour, baking soda, baking powder and salt. Add flour mixture and cocoa mixture alternately to sugar mixture. Pour into pans. Bake 25 minutes, or until a wooden tooth pick inserted in the center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans and cool completely. To prepare frosting, melt butter in a small saucepan; add brown sugar and 2 tablespoons milk. Cook until sugar melts. Remove from heat and cool slightly. Pour into a large bowl; beat in vanilla and confectioners' sugar until smooth. Add remaining milk, 1 teaspoon at a time, to reach spreading consistency. Spread half the frosting on top of one cake layer. To prepare topping, spoon caramel dip into a small baggie. Snip off one corner; drizzle half over frosted layer. Top with second layer, spread remaining frosting over top, and drizzle with remaining dip. Sprinkle with pecans.

Steps:

• Mix together cake mix as directed on the box adding the eggs, water, and vegetable oil. Pour half of the batter into a greased 9x13 baking dish and bake at 350 degrees for 20 minutes.
• While it bakes, unwrap all the caramels (don't have your husband help- he will eat half of them. I am totally speaking from experience). Put the caramels, milk, and butter in a sauce pan and melt over low heat, stirring constantly until caramel is melted and smooth.
• Pour the caramel on the cake as soon as it is finished baking. Sprinkle the chocolate chips and pecans on top of the caramel. Spread the remaining half of the prepared cake mix batter on top. Bake for 20 more minutes at 350 degrees.
• If desired, serve topped with ice cream and hot fudge.

Steps:

• Preheat oven to 350-degrees. Coat bottoms of two 8-inch round cake pans with cooking spray; line with wax paper. Coat paper with spray; dust with flour.
• Combine boiling water and cocoa in a small bowl; whisk until well blended. Cool
• Combine sugar, butter, and vanilla, beat with a mixer on medium speed until well blended. Add eggs one at a time, beating well after each.
• Combine flour, baking soda, baking powder and salt. Add flour mixture and cocoa mixture alternately to sugar. Pour into pans. Bake 25 minutes, or until wooden pick inserted in the center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans and cool completely.
• To prepare frosting, melt butter in a small saucepan; add brown sugar and 2 TBSP. milk. Cook until sugar melts. Remove from heat and cool slightly. Pour into large bowl; beat in vanilla and confectioners sugar until smooth. Add remaining milk 1 tsp. at a time, to reach spreading consistency. Spread half of the frosting on top of one cake layer.
• To prepare topping, spoon caramel dip into a small baggie. Snip off one corner. Drizzle half over frosted layer. Top with second layer, spread remaining frosting over top, and drizzle with remaining dip, Sprinkle with pecans.