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Caramel Corn Chocolate Cake
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Prep Time:
30 minutes
Total Time:
2 hours 35 minutes
Impress with decadent chocolate layer cake, topped with cream cheese-caramel frosting and caramel corn.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • 1 container (8 oz) sour cream
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
  • 1 1/3 cups powdered sugar
  • 2 cups caramel corn
Instructions:
  • Preheat the oven to 350°F and generously coat three 8-inch round cake pans with cooking spray.
  • In a large bowl, use an electric mixer to beat the Cake ingredients on medium speed for 2 minutes. Divide the batter evenly among the pans.
  • Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans on cooling racks for 10 minutes, then remove from the pans and cool completely, about 1 hour.
  • In a large bowl, use an electric mixer on medium speed to blend the cream cheese and dulce de leche until smooth. Add powdered sugar and continue beating until smooth.
  • Place the first cake layer on a beautiful serving plate or cake stand and generously frost it. Add the next cake layer and spread a layer of frosting on top. Add the final cake layer and frost the top and sides using the rest of the frosting. Chill in the refrigerator for about 30 minutes before serving. Just before serving, generously pile caramel corn on top of the cake for a delightful finishing touch.

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