French Vanilla-Caramel Cake

• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1/2 cup Maxwell House Cafe, French Vanilla Cafe Instant Coffee Beverage Mix
• 4 eggs
• 3/4 cup sour cream
• 1/2 cup oil
• 1/4 cup water
• 18 Kraft Caramels
• 2 tsp. water
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1/2 cup icing sugar
• 3 Tbsp. milk
• 1/2 tsp. vanilla
• 1/4 cup chopped 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 centre 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, maxwell, eggs, sour cream, oil, water, caramels, water, cream cheese, icing sugar, milk, vanilla, walnuts

Taken from www.kraftrecipes.com/recipes/french-vanilla-caramel-cake-156835.aspx (may not work)