CARAMEL CAKE (ADAPTED FROM THE CAKE MIX DOCTOR) RECIPE - (4.4/5)

Caramel Cake (adapted from The Cake Mix Doctor) Recipe - (4.4/5) image

Provided by GwennW

Number Of Ingredients 12

Quick Caramel Frosting:
non-stick baking spray
1 box plain white cake mix
1 cup whole milk
1 stick butter, melted
3 large eggs
2 tsp. pure vanilla extract
1 stick of butter
1 cup packed brown sugar
1/4 cup whole milk
2 cups confectioner's (powdered) sugar, sifted
1 tsp. pure vanilla extract

Steps:

Place rack in middle of the oven. Preheat to 350 degrees F. Spray 2 round cake pans with the bakers' cooking spray. Set aside. Place cake mix, milk, melted butter, eggs, and vanilla in large mixing bowl. Using an electric mixer, blend for a minute or so. Then blend on medium for another minute, until it is well blended. Divide the batter into the two pans, smoothing over with a rubber spatula. Bake the cakes until they are golden brown and bounce back when lightly pushed with finger, about 27-28 minutes. Remove pans from the oven and let cool on wire racks for 10 minutes. Then invert each onto the rack and turn right side up on wire rack to cool completely. About 30 minutes. Directions for Quick Caramel Frosting: Place butter and brown sugar into a medium sized saucepan. Cook over medium heat until the mixture combines and begins to bubble, about 2 minutes. Add milk and stir. Bringing back to a barely bubbly boil. Then remove from heat. Add confectioner's sugar and vanilla. Stir vigorously with wooden spoon until smooth. Frost your cake immediately while icing is still warm. It will harden. If it does harden while you are still trying to ice your cake just place the pan back onto low heat and stir until it softens up.