Serves: 15
Total Calories: 45
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.
1 Serving: Calories 310 (Calories from Fat 125) Fat 14g (Saturated 9g) Cholesterol 55mg Sodium 170mg Carbohydrate 43g (Dietary Fiber 0g) Protein 3g. % Daily Value: Vitamin A 4% Vitamin C 0% Calcium 8% Iron 2%.
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.
This Caramel Carrot Cake recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.
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