In and Out Icing in the Cake

Ingredients

Cake

• 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 all-purpose flour
• 1 (10 ounce) bag Heath Almond Toffee Bits, divided

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

Instructions

Cake

1. Heat oven 350 degrees F. Grease and flour** a large tube pan or 12-cup Bundt pan.
2. In a large mixing bowl on low speed mix eggs, water and oil.
3. Add cake mix, flour and 1/2 can caramel frosting; blend on low speed just until mixed, don’t over mix.
4. Fold in 3/4 cup Almond Toffee Bits.
5. Pour into prepared pan and bake for one hour.
6. Cool in pan for 15 minutes and then remove sides and cool for another 15 minutes.
7. Turn out onto cake plate and frost with the Caramel Cream Cheese Frosting.

Caramel Cream Cheese Frosting

1. In small bowl on medium speed of mixer, blend frosting, cream cheese and confectioners' sugar just until mixed.
2. Spread on cooled cake and then sprinkle with remaining Almond Toffee Bits.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!