Caramel-Bottom Cake

Caramel-Bottom Cake
Caramel-Bottom Cake

PREP TIME

20

minutes

TOTAL TIME

145

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

145

minutes

SERVINGS

--

servings

Ingredients

  • 1

    box betty Crocker super moist yellow cake mix

  • 1/4

    cup flour

  • 1

    cup water

  • 1/3

    cup vegetable oil

  • 3

    eggs

  • 1

    bag (8 oz) milk chocolate coated toffee bits

  • 1

    can (13.4 oz)dulce de leche (caramelized sweetened condensed milk)

  • caramel topping, if desired

  • sweetened whipping cream, if desired

Directions

1. Heat over to 350' (325' 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 an medium speed 2 minutes, scraping bowl occasionally. stir in 1/2 cup of the toffee bits. pour into pan. 2. Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls into batter. 3. Bake 30 - 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.

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