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Life After Brown
what's Baking!!
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<blockquote data-quote="moreluck" data-source="post: 1090437" data-attributes="member: 1246"><p>Moist Caramel Apple Cake</p><p></p><p>What You Need</p><p>1</p><p>pkg. (2-layer size) yellow cake mix</p><p></p><p></p><p></p><p>1</p><p>pkg. (3.4 oz.) JELL-O Vanilla or French Vanilla Flavor Instant Pudding</p><p></p><p></p><p></p><p>1</p><p>cup water</p><p></p><p></p><p></p><p>4</p><p> eggs</p><p></p><p></p><p></p><p>1/3</p><p>cup oil</p><p></p><p></p><p></p><p>3</p><p> Granny Smith apples (1 lb.), peeled, coarsely chopped</p><p></p><p></p><p></p><p>20</p><p> KRAFT Caramels</p><p></p><p></p><p></p><p>3</p><p>Tbsp. milk</p><p></p><p></p><p></p><p></p><p>Make It</p><p></p><p><strong>HEAT </strong>oven to 350ºF.</p><p><strong>BEAT </strong>first 5 ingredients in large bowl with mixer until well blended. Stir in apples. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan. </p><p><strong>BAKE </strong>50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from side of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate. </p><p><strong>MICROWAVE </strong>caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. Cool 10 min. or until slightly thickened. Drizzle over cake. </p><p></p><p></p><p></p><p>Serve topped with thawed COOL WHIP Whipped Topping or vanilla ice cream.</p></blockquote><p></p>
[QUOTE="moreluck, post: 1090437, member: 1246"] Moist Caramel Apple Cake What You Need 1 pkg. (2-layer size) yellow cake mix 1 pkg. (3.4 oz.) JELL-O Vanilla or French Vanilla Flavor Instant Pudding 1 cup water 4 eggs 1/3 cup oil 3 Granny Smith apples (1 lb.), peeled, coarsely chopped 20 KRAFT Caramels 3 Tbsp. milk Make It [B]HEAT [/B]oven to 350ºF. [B]BEAT [/B]first 5 ingredients in large bowl with mixer until well blended. Stir in apples. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan. [B]BAKE [/B]50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from side of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate. [B]MICROWAVE [/B]caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. Cool 10 min. or until slightly thickened. Drizzle over cake. Serve topped with thawed COOL WHIP Whipped Topping or vanilla ice cream. [/QUOTE]
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