Caramel WASC

By SewingDragonfly

This recipe is from CakeCentral. The poster noted that they could not find Duncan Hines Caramel Cake in her area so this was the solution. There were not instructions as to what kind or size of pans to use but based on the amount of ingredients it would probably make about 3 Bundt pans or 4-5 9" round pans.

Ingredients

• Amount Ingredient
• 2 C All Purpose Flour
• 1 C brown sugar
• 1 C granulated sugar
• 2 tsp salt
• 2 18oz boxes Duncan Hines white or french vanilla cake mix
• 2 tsp Lorann butter vanilla emulsion
• 1 tsp Lorann caramel flavoring oil
• 4 egg whites
• 2 whole eggs
• 2 2/3 C water
• 2 C sour cream
• 1/4 C oil

Preparation

Step 1

Sift together all the dry ingredients, then combine wet ingredients in separate bowl. Beat wet ingredients lightly to break up eggs and more evenly distribute chunks. Add wet ingredients to dry ingredients, and mix on low with paddle attachment until combined, 1-2 minutes. Finish mixing by hand with spatula or wooden spoon until smooth. Line pans with parchment paper and spray with non stick baking spray, put heating core or flower nail in center. Bake at 325 for 25+ minutes until done.