caramel-bottom cake
(1 rating)
Another recipe that I got from a co-worker. I just love dulce de leche.
(1 rating)
yield
15 serving(s)
prep time
20 Min
cook time
40 Min
Ingredients For caramel-bottom cake
-
1 boxsuper moist yellow cake mix
-
1/4 call-purpose flour
-
1 cwater or milk
-
1/3 cvegetable oil
-
3 lgeggs
-
1 pkg(8 oz) milk chocolate-coated toffee bits**
-
1 can(13.4 oz) dulce de leche*
-
sweetened whipped cream, if desired
-
caramel topping, if desired
How To Make caramel-bottom cake
-
1Preheat the oven to 350°F. Spray the bottom and sides of a 13x9 inch pan with baking spray with flour.
-
2In a large bowl, beat the cake mix, flour, water, oil and eggs with an electric mixer on LOW speed for 30 seconds. Beat on MEDIUM speed for 2 minutes, scraping the bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into the pan.
-
3Reserve 1/2 cup of the dulce de leche. Spoon the remaining dulce de leche by teaspoonfuls onto the batter.
-
4Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Drop the reserved dulce de leche by spoonfuls over the top of the cake and spread evenly. Sprinkle with the remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.
-
5* Dulce de leche, a caramelized condensed milk, can be found near the sweetened condensed milk in most grocery stores. ** You can substitute crushed chocolate-covered English toffee candy bars for the toffee bits.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT