Creme Caramel Cake
- 1 pkg. (2-layer size) yellow cake mix
- 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
- 1/2 cup GENERAL FOODS INTERNATIONAL Creme Caramel
- 4 eggs
- 1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
- 1/2 cup oil
- 1/2 cup plus 4 tsp. water, divided
- 33 KRAFT Caramels
- 1/4 cup powdered sugar
- Preheat oven to 350F.
- Lightly grease and flour 12-cup fluted tube pan or 10-inch tube pan.
- Set aside.
- Place cake mix, dry pudding mix, flavored coffee, eggs, 1 cup of the sour cream, the oil and 1/2 cup of the water in large bowl.
- Beat with electric mixer on low speed 2 min.
- or just until dry ingredients are moistened, stopping occasionally to scrape down side of bowl.
- Beat on medium speed 2 min.
- or until well blended.
- Remove 1 cup of the batter; place in small bowl.
- Pour remaining batter into prepared pan.
- Microwave 25 of the caramels and 3 tsp.
- (1 Tbsp.)
- of the remaining water in medium microwaveable bowl on HIGH 30 sec.
- ; stir.
- Continue microwaving 1 min.
- until caramels are completely melted, stirring every 10 sec.
- Add reserved 1 cup batter and 1/4 cup of the remaining sour cream; mix well.
- Drop by spoonfuls over batter in pan; swirl with knife several times for marble effect.
- Bake 1 hour or until wooden toothpick inserted near center comes out clean.
- Cool in pan on wire rack 10 min.
- Loosen cake from side of pan with spatula or knife.
- Invert cake onto rack; carefully remove pan.
- Cool cake completely.
- Place remaining 8 caramels in medium microwaveable bowl.
- Add remaining 1 tsp.
- water.
- Microwave 20 sec.
- ; stir.
- Continue microwaving 30 sec.
- until caramels are completely melted, stirring every 10 sec.
- Stir in remaining 1/4 cup sour cream and the powdered sugar until well blended.
- Cool.
- Drizzle over cake.
- Store in refrigerator.
yellow cake, international creme caramel, eggs, s, oil, water, caramels, powdered sugar
Taken from www.kraftrecipes.com/recipes/creme-caramel-cake-64883.aspx (may not work)