Ooey-Gooey Caramel Cake
Prep time: 20 minutes
Start to finish: 2 hours 5 minutes
15 servings
- 1 box (1 lb 2.25 ounces) Betty Crocker SuperMoist® yellow cake mix
- 1/4 cup all-purpose flour
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1 bag (8 ounces) milk chocolate-coated toffee bits
- 1 can (13.4 ounces) dulce de leche (caramelized sweetened condensed milk)
- Sweetened whipped cream, if desired
- Caramel topping, if desired
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13 x 9-inch pan with baking spray with flour.
- In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
- Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
- Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.
Sweet Note: Crushed, chocolate-covered English toffee candy bars can be used instead of the toffee bits.
