Chocolate-Caramel Extravaganza CakeYum! You can't stop with one piece, but you should!
1 pkg Duncan Hines Chocolate Cake Mix
3 eggs ( or 3/4 C egg substitute)
1 C water
1/2 C applesauce*
1 14-oz can sweetened condensed milk (not evaporated milk)
1 12-oz jar caramel ice cream topping
1 8-oz container Cool Whip, thawed
Prepare cake mix with eggs, water, and applesauce according to package instructions. Pour batter into 9" x 13" cake pan. Bake at 350° F following package instructions. While cake is still warm, poke holes with the handle of a wooden spoon. Pour sweetened condensed milk over cake and into holes. Do the same with the caramel ice cream topping. When cool, cover cake with Cool Whip.
*replacement for oil
Submitted by Debby Shabo Wade
Recipe by Sue Lazich
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