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Golden Caramel Cake

Golden Caramel Cake
  • Prep 15 min
  • Total 2 hr 0 min
  • Servings 16
Want to hook up with a recipe that has homemade taste and can be made with a beginner's skill? Then this is for you! This easy, moist golden cake is covered with a rich, satin caramel frosting. The flavour goes for miles!
August 26, 2009

Ingredients

  • 1 pkg (510 g) Betty Crocker* SuperMoist Golden Cake Mix
  • 1 cup (250 mL) milk
  • 1/2 cup (125 mL) butter or margarine, melted and cooled
  • 1/4 cup (50 mL) sugar
  • 1 tsp (5 mL) vanilla
  • 1/8 tsp (0.5 mL) baking powder
  • 3 eggs
  • 1/2 cup (125 mL) butter or margarine
  • 1 cup (250 mL) icing sugar
  • 1/2 cup (125 mL) reserved cake batter
  • 1/2 cup (125 mL) evaporated milk
  • 1 tsp (5 mL) vanilla

Steps

  • 1
    Heat oven to 350°F (180°C) or 325°F (160°C) for dark or nonstick pans. Lightly grease or spray with non-stick cooking spray the bottom and sides of two 9-inch (23 cm) round pans
  • 2
    In medium bowl, beat cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly (batter will be thick). Beat 2 minutes longer.
  • 3
    Remove 1/2 cup (125 mL) of batter; cover and refrigerate to use in icing. Pour remaining batter into pans.
  • 4
    Bake and cool as directed on cake mix box.
  • 5
    Heat butter in 1-quart (1 L) saucepan over low heat, stirring constantly, until brown; remove from heat.
  • 6
    Stir in icing sugar, cake batter and evaporated milk. Cook over medium heat, stirring constantly with wire whisk, until smooth, bubbly and almost thick; remove from heat. Stir in vanilla.
  • 7
    Cool slightly. Fill layers and frost cake with icing. Store loosely covered.

  • Tip: Caramel and chocolate are natural companions. Try drizzling caramel-frosted cake with chocolate syrup.

Nutrition Facts

Serving Size: 16
Calories
310
Total Fat
16g
Saturated Fat
9g
Trans Fat
1 1/2g
Cholesterol
75mg
Sodium
320mg
13%
Total Carbs
39g
Dietary Fiber
0g
Sugars
27g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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