1/2 cup MAXWELL HOUSE INTERNATIONAL French Vanilla
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/4 cup water
18 KRAFT Caramels
2 tsp. water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup powdered sugar
3 Tbsp. milk
1/2 tsp. vanilla
1/4 cup chopped PLANTERS Walnuts, toasted
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Let's Make It
Heat oven to 350°F.
Beat first 7 ingredients in large bowl with mixer until blended. Remove 1/2 cup batter; place in small bowl. Pour remaining batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
Microwave caramels and 2 tsp. water in microwaveable bowl on HIGH 30 sec.; stir. Continue microwaving until caramels are completely melted, stirring every 10 sec. Add to reserved cake batter; mix well. Drop by spoonfuls over batter in pan; swirl gently with knife.
Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Beat all remaining ingredients except nuts with mixer until blended; drizzle over cake. Sprinkle with nuts.
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
How to Store
The vanilla and caramel flavors in this delicious cake team up to make the perfect dessert to serve at your next special occasion.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 0.654g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.