Culinary Ooey-Gooey Caramel Cake By Ataque de energia de rádio On Aug 31, 2022 0 Share 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. 0 Share FacebookTwitterGoogle+ReddItWhatsAppPinterestEmail