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1 package Betty Crocker SuperMoist carrot cake mix
1 cup water
1/3 cup butter or margarine, melted
3 eggs
1 jar (16 to 17 ounces) caramel ice cream topping or butterscotch topping
1 tub Betty Crocker Rich & Creamy vanilla ready-to-spread frosting
1- Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening.
2- Beat cake mix, water, butter and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan.
3- Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Reserve 1/2 cup caramel topping. Drizzle remaining caramel topping evenly over top of cake; let stand about 15 minutes or until caramel topping has been absorbed into cake Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
4- Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.
High Altitude (3500 to 6500 feet): Heat oven to 375°. Add 1/3 cup all-purpose flour to dry cake mix. Add additional 2 tablespoons water. Beat on low speed 30 seconds, then beat on medium speed 3 minutes. Bake 30 to 35 minutes.
Betty's Tip: Some caramel ice-cream toppings are thicker and stickier than others. If the type you purchased is too thick to pour, warm it in the microwave just until it pours easily.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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