Creme Caramel Cake

Name: Creme Caramel Cake
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 18
Cuisine: Spanish, European
Ingredients: 118 milliliters GENERAL FOODS INTERNATIONAL CrÃ©me Caramel; 33 KRAFT Caramels; 237 milliliters BREAKSTONES or KNUDSEN Sour Cream, divided; 4 eggs; 1 package (4-serving size) JELL-O Vanilla Flavor Instant Pudding; 118 milliliters oil; 59 milliliters powdered sugar; 118 milliliters water, divided; 1 package (2-layer size) yellow cake mix

Creme Caramel Cake might be just the dessert you are searching for. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 15g of fat, and a total of 325 calories. This recipe serves 18. It is a very affordable recipe for fans of European food. A mixture of water, cake mix, oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 2 hours and 20 minutes.

Instructions

Preheat oven to 350F. Lightly grease and flour 12-cup fluted tube pan or 10-inch tube pan. Set aside.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

Frying Pan

Place cake mix, dry pudding mix, flavored coffee, eggs, 1 cup of the sour cream, the oil and 1/2 cup of the water in large bowl. Beat with electric mixer on low speed 2 min. or just until dry ingredients are moistened, stopping occasionally to scrape down side of bowl. Beat on medium speed 2 min. or until well blended.

Ingredients you will need

Cake Mix

Sour Cream

Coffee

Water

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Remove 1 cup of the batter; place in small bowl.

Equipment you will use

Bowl

Pour remaining batter into prepared pan.

Equipment you will use

Frying Pan

Microwave 25 of the caramels and 3 tsp. (1 Tbsp.) of the remaining water in medium microwaveable bowl on HIGH 30 sec.; stir. Continue microwaving 1 min. until caramels are completely melted, stirring every 10 sec.

Ingredients you will need

Caramel Candy

Water

Equipment you will use

Microwave

Bowl

Add reserved 1 cup batter and 1/4 cup of the remaining sour cream; mix well. Drop by spoonfuls over batter in pan; swirl with knife several times for marble effect.

Ingredients you will need

Sour Cream

Equipment you will use

Knife

Frying Pan

Bake 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 min. Loosen cake from side of pan with spatula or knife. Invert cake onto rack; carefully remove pan. Cool cake completely.

Equipment you will use

Toothpicks

Wire Rack

Oven

Spatula

Knife

Frying Pan

Place remaining 8 caramels in medium microwaveable bowl.

Ingredients you will need

Caramel Candy

Equipment you will use

Bowl

Add remaining 1 tsp. water. Microwave 20 sec.; stir. Continue microwaving 30 sec. until caramels are completely melted, stirring every 10 sec. Stir in remaining 1/4 cup sour cream and the powdered sugar until well blended. Cool.

Ingredients you will need

Powdered Sugar

Sour Cream

Caramel Candy

Water

Equipment you will use

Microwave

Drizzle over cake. Store in refrigerator.

Equipment

Ingredients

Servings:

118milliliters

GENERAL FOODS INTERNATIONAL CrÃ©me Caramel

KRAFT Caramels 237milliliters

BREAKSTONE'S or KNUDSEN Sour Cream, divided 4

eggs 1package

(4-serving size) JELL-O Vanilla Flavor Instant Pudding 118milliliters

oil 59milliliters

powdered sugar 118milliliters

water, divided 1package

(2-layer size) yellow cake mix

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are my top picks for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Tridente Tridente Tempranillo with a 4.2 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.