Taste of the season

Moist Caramel Apple Cake

Since I’m “thinking myself thin” this season, I figure I can sample the goodies so long as I think I’m not.

I woke up at 3 a.m. and saw two women prepare this cake on some wee hours cooking program.  It was super easy, so I grabbed a pen and wrote it down.  I’m thinking I may prepare it in mini – loaf pans and take it to neighbors around Thanksgiving.  I would probably add pecans or walnuts to the melted candy caramels for more crunch.

If anyone out there is a “real” cook, do you think this would work in mini-loaf pans?

Super Moist, Super Easy Caramel Apple Cake

What You Need!

1 pkg. (2-layer size) yellow cake mix

1 pkg.  (3.4 oz.) JELL-O Vanilla or French Vanilla Flavor Instant Pudding

1 cup water

4   eggs

1/3 cup oil

3   Granny Smith apples (1 lb.), peeled, coarsely chopped

20 KRAFT Caramels

3 Tbsp.  milk

HEAT oven to 350ºF

GREASE and flour 12-cup fluted tube pan or 10-inch tube pan. Beat first 5 ingredients in large bowl with mixer on low speed until blended. Beat on high speed 2 min. Stir in apples. Pour into prepared pan.

BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from side of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.

MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. or until slightly thickened. Drizzle over cake. Number of servings – 1 (as long as you are thinking yourself thin.)

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