[CnD] In and Out Icing in the Cake recipe

Marilyn Pennington mar04dale at gmail.com
Mon Oct 30 22:35:20 EDT 2017


In and Out Icing in the Cake recipe

 

1 (18.25 ounce) box Duncan Hines Moist Deluxe Caramel Cake Mix

1/2 (16 ounce) can Duncan Hines Creamy Home-Style Caramel Frosting

3 eggs

1 cup water

1/4 cup vegetable oil

1/2 cup flour

1 (10 ounce) bag Heath Almond Toffee Bits, divided

 

Heat oven 350 degrees F. Grease and flour large tube pan or 12-cup Bundt
pan.

 

In a large mixing bowl on low speed mix eggs, water and oil. Add cake mix,
flour and 1/2 can caramel frosting; blend on low speed just until mixed,
don't

over mix. Fold in 3/4 cup Almond Toffee Bits. Pour into prepared pan and 

bake

for one hour. Cool in pan 15 minutes and then remove sides and cool for
another 15 inutes. Turn out onto cake plate and frost with the Caramel Cream
Cheese

Frosting.

 

Caramel 

Cream Cheese

Frosting:

1/2 can Duncan Hines Creamy Home-Style Caramel Frosting

4 ounces cream cheese, softened

1/2 cup confectioners' sugar

Heath Almond Toffee Bits

 

In small bowl on medium speed of mixer, blend frosting, cream cheese and
confectioners' sugar just until mixed. Spread on cooled cake and then
sprinkle

with remaining Almond Toffee Bits.  Enjoy.  Marilyn



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