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French Vanilla-Caramel Cake Recipe


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     French Vanilla-Caramel Cake

Category   Desserts - Breads
Sub Category   None
Servings   18
Preptime   15 minutes

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz) Jell-O Vanilla Flavor Instant Pudding
1/2 cup Maxwell House International French Vanilla
4 eggs
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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