Ooey Gooey Carmel Cake

December 9, 2010

Honolulu Family Team,

Ooey Gooey Carmel Cake

Super moist and irresistible chocolate cake with toffee bits and dulce de leche

Ingredients:

1 (Unit) Betty Crocker SuperMoist yellow cake mix
0 c (Cup) all-purpose flour
1 c (Cup) water
0 c (Cup) vegetable oil
3 (Unit) eggs
1 (Unit) bag milk-chocolate-coated toffee bits (8 ounces)
1 (Unit) can dulce de leche (carmelized, sweetened condensed milk)
(Unit) sweetened whipped cream (optional)
(Unit) caramel topping (optional)

Instructions:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13-by-9-inch pan with baking spray.

2. In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in ½ cup of the toffee bits. Pour into pan.

3. Reserve ½ cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.

4. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool for about 1 hour before serving. Top each serving with whipped cream and caramel topping, as desired.