• 16servings
  • 123minutes
  • 330calories

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Nutrition Info . . .

MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (2-layer size) yellow cake mix

  2. 1 can (13.4 oz.) Mexican caramel spread (dulce de leche) , divided

  3. 2 tsp. water

  4. 1 can (12 oz.) evaporated milk

  5. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

  6. 1-1/2 cups thawed COOL WHIP Whipped Topping

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350ºF.

  2. PREPARE cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.

  3. MIX 2 Tbsp. caramel spread and water until blended; reserve for later use. Blend remaining caramel spread with evaporated milk and sour cream in blender until smooth. Pour over cake, re-piercing cake if necessary until all milk mixture is absorbed. Refrigerate 1 hour.

  4. MICROWAVE reserved caramel spread mixture on HIGH 10 sec.; stir. Cool. Frost cake with COOL WHIP; drizzle with caramel. Keep refrigerated.


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