Mix pudding according to directions. Mix cake mix with egg and pudding mix. Pour into 13 x 9 cake pan. Pour butterscotch morsels over cake mixture. Bake 35 minutes at 350\u00b0.
FOR THE CAKE:
Preheat oven to 350\
nd floured 10 inch springform cake pan and bake for about
Bake the cake according to the directions on
Bake cake mix according to directions on box.
While still warm, poke several holes in the cake with the end of a wooden spoon.
Pour whole can of sweetened condensed milk first and then caramel topping over cake.
Let both soak in and completely cool.
Crumble 4 mini butterfingers into container of cool whip, mix, and spread over cooled cake.
Crumble 4 remaining mini butterfingers on top of cake.
br>Pour cake mixture into tin.
Then pour Caramel and Walnut
0 ingredients for the cake.
Sift cake flour, baking powder, and
Bake cake in long pan according to instructions.
While cake is baking, warm caramel sauce for easy pouring.
Remove cake from oven; while hot, poke holes in it and pour caramel sauce over the cake.
Let cool to room temperature.
Spread Cool Whip topping over cake and sprinkle crushed Heath bars on top.
ine two 8 inch round cake tins.
Measure out the
Wash and dry the grapes.
Dip each into the caramel with a twist and then into the nuts.
I serve them on a toothpick.
Enjoy!
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Mix all the ingredients well.
Spread in 13 x 9-inch pan. Works great in 1/2 bun pans (school).
Sprinkle entire cake with chopped walnuts before baking.
Bake at 350\u00b0 until done (do not overbake).
Serve warm or cool with a scoop of ice cream (vanilla) and top with caramel ice cream topping.
Heat caramel topping in microwave for a minute.
It makes it easy to spoon on the ice cream.
Bake cake mix per directions on box in 13 x 9-inch pan.
Poke holes in cake with handle of wooden spoon while still hot. Pour jar of topping over hot cake.
Follow with can of sweetened, condensed milk.
Cover and refrigerate.
Next day, frost with Cool Whip.
9x13\" pan.
Beat cake mix, 1/3 cup evaporated
Cake:.
Preheat oven to 350
op each cake with 2 1/2 Tbsp Caramel-Pecan Sauce (*recipe follows
ghtly coat two 9-inch cake pans with softened butter or
Mix cake as directed.
Melt caramels, oleo and milk.
In a 9 x 13-inch pan, pour 1/2 of cake batter.
Bake for 15 minutes at 350\u00b0, then pour caramel mix over the baked part of cake.
Add nuts and chocolate chips.
Pour rest of cake batter over caramel mix.
Bake for 20 to 25 minutes at 350\u00b0 or until cake tests done.
Can save out a little caramel and spread a thin glaze over top of hot cake, if desired.
ine a deep 9-inch cake tin.
In a large
poking a toothpick or cake tester into the centre