CARAMEL CORN CHOCOLATE CAKE

Caramel Corn Chocolate Cake image

Wow guests with this show-stopping chocolate layer cake that's finished with a luscious cream cheese-caramel frosting topped with a mountain of caramel corn.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h35m

Yield 12

Number Of Ingredients 9

Ingredients

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 container (8 oz) sour cream
1/2 cup water
1/3 cup vegetable oil
3 eggs
2 packages (8 oz each) cream cheese, softened
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1 1/3 cups powdered sugar
2 cups caramel corn

Steps:

Heat oven to 350°F. Spray three 8-inch round cake pans with cooking spray.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes. Divide batter evenly among pans.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans on cooling racks 10 minutes. Remove from pans. Cool completely, about 1 hour.
In large bowl, beat cream cheese and dulce de leche with electric mixer on medium speed just until smooth. Add powdered sugar; beat just until smooth.
Place 1 cake layer on serving plate or cake stand; frost layer with frosting. Top with another cake layer; spread top of layer with frosting. Top with final cake layer. Frost top and side of cake with remaining frosting. Refrigerate about 30 minutes or until serving. Just before serving, mound caramel corn on top of cake.

Nutrition Facts : Calories 560, Carbohydrate 67 g, Cholesterol 105 mg, Fat 5 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 49 g, TransFat 1/2 g