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Patti's Caramel Cake

 made it  |  0 reviews   |   photos
Patti Terry-Hood

"This cake takes a while to prepare, but it is well worth it! I pour cake batter into a sheet pan but it's also great done as a 2-layer cake."
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Ingredients

50 m servings 366 cals
Original recipe yields 16 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. Blend cake mix, 1 cup milk, 1/2 cup butter, eggs, and 2 tablespoons vanilla extract in a blender until batter is smooth, about 3 minutes. Pour batter into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
  4. Heat 1/2 cup butter, light brown sugar, and dark brown sugar in a saucepan; bring to a boil. Add 1/4 cup milk and 1 teaspoon vanilla extract and return to a boil. Remove saucepan from heat and spoon confectioners' sugar, about 2 tablespoons at a time, into mixture using a wooden spoon, stirring after each addition until frosting is smooth. Spread frosting over cake.

Footnotes

  • Cook's Note:
  • If frosting gets hard while your working with it, just place it in the microwave for 10 seconds at a time until it's a consistency you want. It will harden on the cake.

Nutrition Facts


Per Serving: 366 calories; 16 g fat; 52.8 g carbohydrates; 3.2 g protein; 67 mg cholesterol; 298 mg sodium. Full nutrition

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