Ooey Gooey Caramel Cake Recipe 465

Steps:

• Preheat oven to 350F. Coat bottoms of two 8-inch round cake pans with cooking spray; line with wax paper. Coat paper with spray; dust with flour. To prepare cake, combine boiling water and cocoa in a small bowl; whisk until well blended. Cool. Combine sugar, butter, and vanilla. Beat with a mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Combing flour, baking soda, baking powder and salt. Add flour mixture and cocoa mixture alternately to sugar mixture. Pour into pans. Bake 25 minutes, or until a wooden tooth pick inserted in the center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans and cool completely. To prepare frosting, melt butter in a small saucepan; add brown sugar and 2 tablespoons milk. Cook until sugar melts. Remove from heat and cool slightly. Pour into a large bowl; beat in vanilla and confectioners' sugar until smooth. Add remaining milk, 1 teaspoon at a time, to reach spreading consistency. Spread half the frosting on top of one cake layer. To prepare topping, spoon caramel dip into a small baggie. Snip off one corner; drizzle half over frosted layer. Top with second layer, spread remaining frosting over top, and drizzle with remaining dip. Sprinkle with pecans.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix cake mix and 2 eggs together in a bowl. Add butter and vanilla extract; mix until batter is smooth and thick. Spread batter into the prepared baking dish.
• Beat confectioners' sugar, cream cheese, and 2 eggs together in a bowl until smooth; spread over batter.
• Bake in the preheated oven until sides of cake are pulled away from dish and browned, 25 to 35 minutes. Cool cake completely. Sprinkle more confectioners' sugar over cooled cake.

Steps:

• 1. Mix cake mix, 3 eggs, butter and extracts together.
• 2. Pour into ungreased 9x13-inch pan.
• 3. Mix cream cheese, 2 eggs,and powdered sugar.
• 4. Pour this mixture over the batter. Bake 40 minutes at 350 degrees.

Steps:

• For the bottom cake layer: Preheat the oven to 350 degrees F. Liberally prepare a 9-by-13-inch baking pan with the nonstick method of your choice. Line the pan with parchment paper, then grease the parchment.
• In a large bowl, whisk together the yellow cake mix, butter and eggs until combined and thick. Evenly pat the batter into the bottom of the prepared pan.
• For the gooey top layer: In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, cream cheese, vanilla extract, salt and eggs over low speed. Once the sugar is fully incorporated, turn the mixer speed to high. Continue beating until all ingredients are well blended.
• Pour the batter into the prepared pan on top of the bottom layer and spread it evenly across the pan using a spatula. Bake for 30 to 35 minutes. The center should still be gooey and will look under-baked.
• Let cool on a wire rack for 10 to 15 minutes. Serve in the pan at room temperature.

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
• Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
• Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.

Steps:

• Grease and flour one 13x9 inch pan. Preheat oven to 350 degrees F (175 degrees C).
• Mix together cake mix, melted butter, and 1 egg. Press into prepared pan.
• In separate bowl mix cream cheese, 2 eggs, and confectioners' sugar. Pour over first layer.
• Bake at 350 degrees F (175 degrees C) for 40 minutes.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
• Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In 1-quart saucepan, heat caramels, butter and whipping cream over medium heat 6 to 8 minutes, stirring frequently, until caramels are melted and mixture is smooth. (Or place caramels, butter and whipping cream in 4-cup glass measuring cup; microwave uncovered on High 1 to 3 minutes, stirring once or twice.) Stir pecans into melted caramel. Cool 30 to 45 minutes or until firm enough to spread without running over edge of cake.
• Place 1 cake layer on plate, round side down. Spread with 1 cup of the pecan filling. Top with second layer, round side up. Spread remaining pecan filling into 4- to 5-inch circle on top of cake. Spread chocolate frosting on rest of top and side of cake. Store loosely covered.

Steps:

• Heat 1/4 cup sugar in a stainless saucepan on medium heat, do not stir until sugar begins to melt.
• Once sugar begins to melt, stir it until it has completely melted and begins to turn golden brown.
• When sugar has started to turn caramel colored, remove pan from heat and immediately add butter and brown sugar and quickly stir together.
• Once the butter and brown sugar are completely melded with the caramel (add gentle heat if needed to incorporate brown sugar), add the vanilla, corn syrup, cream and salt.
• Stir together well.
• The caramel will thicken as it cools.
• If a thinner caramel is required, add water one tablespoon at a time until the desired thickness is reached; if a thicker caramel is needed, reduce the amount of corn syrup used.

Steps:

• Preheat oven to 350-degrees. Coat bottoms of two 8-inch round cake pans with cooking spray; line with wax paper. Coat paper with spray; dust with flour.
• Combine boiling water and cocoa in a small bowl; whisk until well blended. Cool
• Combine sugar, butter, and vanilla, beat with a mixer on medium speed until well blended. Add eggs one at a time, beating well after each.
• Combine flour, baking soda, baking powder and salt. Add flour mixture and cocoa mixture alternately to sugar. Pour into pans. Bake 25 minutes, or until wooden pick inserted in the center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans and cool completely.
• To prepare frosting, melt butter in a small saucepan; add brown sugar and 2 TBSP. milk. Cook until sugar melts. Remove from heat and cool slightly. Pour into large bowl; beat in vanilla and confectioners sugar until smooth. Add remaining milk 1 tsp. at a time, to reach spreading consistency. Spread half of the frosting on top of one cake layer.
• To prepare topping, spoon caramel dip into a small baggie. Snip off one corner. Drizzle half over frosted layer. Top with second layer, spread remaining frosting over top, and drizzle with remaining dip, Sprinkle with pecans.