French Vanilla-Caramel Cake

By bubbles7380

Prep Time
15min.
Total Time
2hr. 15min.
Servings
18 servings

Ingredients

• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1/2 cup MAXWELL HOUSE INTERNATIONAL French Vanilla
• 4 eggs
• 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup oil
• 1/4 cup water
• 18 KRAFT Caramels
• 2 tsp. water
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup powdered sugar
• 3 Tbsp. milk
• 1/2 tsp. vanilla
• 1/4 cup chopped PLANTERS Walnuts, toasted

Preparation

Step 1

Heat oven to 350°F.
Beat first 7 ingredients in large bowl with mixer until blended. Remove 1/2 cup batter; place in small bowl. Pour remaining batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
Microwave caramels and 2 tsp. water in microwaveable bowl on HIGH 30 sec.; stir. Continue microwaving until caramels are completely melted, stirring every 10 sec. Add to reserved cake batter; mix well. Drop by spoonfuls over batter in pan; swirl gently with knife.
Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Beat all remaining ingredients except nuts with mixer until blended; drizzle over cake. Sprinkle with nuts.