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Mar 27, 2010

Moist Caramel Apple Cake

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

HEAT oven to 350F

GREASE and flour 12-cup fluted tube pan or 10-inch tube pan. Beat first 5

ingredients in large bowl with mixer on low speed until blended. Beat on high

speed 2 min. Stir in apples. Pour into prepared pan.

BAKE 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.

MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring

every 30 sec. until blended. Cool 10 min. or until slightly thickened. Drizzle

over cake.