Moist Caramel Apple Cake

in Diana's Recipe Book

Average Rating:  (total ratings: 3)

Servings: 16

Ingredients: 1 package (2-layer size) yellow cake mix (do not use cake mix with pudding in the mix) 1 package (4-serving size) vanilla or french vanilla flavor instant pudding and pie filling 1 cup water 4 eggs 1/3 cup vegetable oil 3 medium granny smith apples, peeled, coarsely chopped 20 caramels, unwrapped 3 tbsp. milk Serve with (optional): Non-dairy whipped topping, thawed, or vanilla ice cream

Instructions: Preheat oven to 350 degrees F/180 degrees C. Grease and flour a 12-cup fluted tube pan or 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 20 minutes; remove from pan. Cool completely on wire rack. Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 minutes, stirring every 30 seconds until blended. Cool 10 minutes until slightly thickened. Drizzle over cake just before serving. Makes 16 servings.

Source: Kraft Foods

Date: September 15, 2006

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