CHOCOLATE-CARAMEL-PEANUT POKE CAKE RECIPE - BETTYCROC…
This indulgent chocolate cake filled with salted caramel sauce is perfect for any special occasion. Whipped cream topping, peanuts and a chocolate-caramel drizzle add extra decadence.
Provided by Cindy Rahe
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray; line with cooking parchment paper.
- Make cake as directed on box for 13 x 9-inch pan. Immediately after removing from oven, poke holes all over cake using chopstick. While cake is still warm, gently spread 1 1/2 jars of the caramel sauce over cake. Cool cake completely, then refrigerate 2 hours.
- In medium bowl, beat cream and powdered sugar to stiff peaks. Spread over top of cake; drizzle with remaining caramel sauce and chocolate syrup; sprinkle with peanuts.
Nutrition Facts : Calories 450 , CarbohydrateContent 68 g, CholesterolContent 60 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 460 mg, SugarContent 45 g, TransFatContent 0 g
CARAMEL-APPLE UPSIDE-DOWN CAKE RECIPE - BETTYCROCKER.C…
The best part about the classic pineapple upside-down cake is its gooey fruit topping, and this fresh take on the beloved dessert is no exception. We replaced canned pineapple with fresh apple slices whose tart flavor is the perfect balance to a sticky-sweet caramel sauce. We don't like to play favorites, but this topping plus a tender vanilla scratch cake equals an easy modern-day treat that may just outdo the original.
Provided by Betty Crocker Kitchens
Total Time 1 hours 45 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
- In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
- In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
- Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.
Nutrition Facts : Calories 550 , CarbohydrateContent 68 g, CholesterolContent 135 mg, FatContent 5 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 17 g, ServingSize 1 Serving, SodiumContent 290 mg, SugarContent 50 g, TransFatContent 1 g
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