Caramel Cake
1 package Duncan Hines yellow cake mix
1 package instant vanilla pudding
1/2 cup all-purpose flour
1/4 cup oil
2/3 cup water
2 eggs
1 teaspoon vanilla
1 teaspoon butter flavoring
TOPPING:
1 cup packed brown sugar
3/4 cup chopped walnuts 1 teaspoon vanilla
1/4 cup butter (melted)
GLAZE:
1 cup powdered sugar
Enough milk to make thin glaze
1 teaspoon vanilla
Preheat oven to 350 degrees.
Measure out 1 cup of dry cake mix; set aside for topping. Combine remaining
cake mix, pudding mix, flour, oil, water, eggs, 1
teaspoon vanilla extract and butter flavoring. Beat at medium speed 2 minutes.
Pour into greased and floured 9-by-13-inch pan.
For Topping: Combine reserved 1 cup cake mix, brown sugar, walnuts and 1
teaspoon vanilla. Add melted butter and mix until crumbly
(actually this mixture is rather moist). Sprinkle on top of cake batter.
Carefully cut through batter with knife to create marbled effect. Bake 30 to 35
minutes.
For Glaze: Mix together sugar, milk and vanilla and drizzle over cooled cake.
Makes 12-16 servings.
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