1/2 cup Maxwell House International French Vanilla
3/4 cup Breakstone's 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 cup vanilla
1/4 cup chopped Planters Walnuts, toasted
HEAT oven to 350 degrees Farenheight.
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
microwavable bowl on High 30 seconds; stir.
Continue microwaving until caramels are completely
melted, stirring every 10 seconds. 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
minutes; loosen from sides of pan with knife.
Invert cake onto wire rack; gently remove pan.
Cool cake completely.
BEAT remaining ingredients with mixer until
blended; spoon over cake. Sprinkle with nuts.
Nutrition Information per Serving- 330 calories,
17g total fat, 5g saturated fat, 60mg cholesterol,
360mg sodium, 42g carbohydrate, less than 1g
dietary fiber, 32g sugars, 4g protein, 4%DV vitamin
A, 0%DV vitamin C, 8%DV calcium, 4%DV iron.
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