Ingredients
1
box Betty Crocker® SuperMoist® carrot cake mix
1
cup water
1/2
cup butter or margarine, melted
3
eggs
1
jar (16 to 17.5 oz) caramel or butterscotch topping
1
container Betty Crocker® Rich & Creamy vanilla frosting
Directions
1Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.2In
large bowl, beat cake mix, water, butter and eggs with electric mixer
on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.3Bake
31 to 36 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of
wooden spoon, wiping handle occasionally to reduce sticking. Reserve 1/2
cup caramel topping. Drizzle remaining caramel topping evenly over top
of cake; let stand about 15 minutes or until caramel topping has been
absorbed into cake. Run knife around side of pan to loosen cake. Cover
and refrigerate about 2 hours or until chilled.4Set
aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir
remaining topping into frosting; spread over top of cake. Drizzle with
reserved 2 tablespoons caramel topping. Store covered in refrigerator.
