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
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.)