French Vanilla-Caramel Cake

• 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

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

yellow cake, vanilla, eggs, s, oil, water, caramels, water, philadelphia cream cheese, powdered sugar, milk, vanilla, walnuts

Taken from www.kraftrecipes.com/recipes/french-vanilla-caramel-cake-154940.aspx (may not work)