KraftRecipes.com
Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Creme Caramel Cake

Creme Caramel Cake recipe
photo by:kraft
I made this for a friend who is a serious caramel lover and she loved it!
posted by
michellefeby
on 1/9/2013
time
prep:
10 min
total:
2 hr 20 min
servings
total:
18 servings, one slice each
Magazine Acquisition

What You Need

1
pkg.  (2-layer size) yellow cake mix
1
pkg.  (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1/2
cup  GENERAL FOODS INTERNATIONAL Créme Caramel
4
 eggs
1-1/2
cups  BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/2
cup  oil
1/2
cup  plus 4 tsp. water, divided
33
 KRAFT Caramels
1/4
cup  powdered sugar

Make It

PREHEAT oven to 350°F. Lightly grease and flour 12-cup fluted tube pan or 10-inch tube pan. Set aside. Place cake mix, dry pudding mix, flavored coffee, eggs, 1 cup of the sour cream, the oil and 1/2 cup of the water in large bowl. Beat with electric mixer on low speed 2 min. or just until dry ingredients are moistened, stopping occasionally to scrape down side of bowl. Beat on medium speed 2 min. or until well blended. Remove 1 cup of the batter; place in small bowl. Pour remaining batter into prepared pan.

MICROWAVE 25 of the caramels and 3 tsp. (1 Tbsp.) of the remaining water in medium microwaveable bowl on HIGH 30 sec.; stir. Continue microwaving 1 min. until caramels are completely melted, stirring every 10 sec. Add reserved 1 cup batter and 1/4 cup of the remaining sour cream; mix well. Drop by spoonfuls over batter in pan; swirl with knife several times for marble effect.

BAKE 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 min. Loosen cake from side of pan with spatula or knife. Invert cake onto rack; carefully remove pan. Cool cake completely.

PLACE remaining 8 caramels in medium microwaveable bowl. Add remaining 1 tsp. water. Microwave 20 sec.; stir. Continue microwaving 30 sec. until caramels are completely melted, stirring every 10 sec. Stir in remaining 1/4 cup sour cream and the powdered sugar until well blended. Cool. Drizzle over cake. Store in refrigerator.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
Special Extra
Garnish with a light sprinkling of powdered sugar just before serving.
Substitute
Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
K:2902v4 :64883
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email