 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
|
A wonderful blend of Fall Flavors. The glaze sets up like a Fondant. And is extra yummy! :-) Ingredients:
1 (18 1/4 ounce) box carrot cake mix |
1 (18 1/4 ounce) box caramel flavored cake mix |
6 eggs |
2/3 cup oil |
1 cup apple cider |
2 teaspoons pumpkin pie spice |
1 cup pumpkin pie filling |
1 teaspoon rum extract |
1 teaspoon coconut extract |
1 teaspoon hazelnut extract |
3/4 cup english toffee bits |
3 cups powdered sugar |
1/4 cup apple cider |
3 tablespoons butter |
1/2 teaspoon rum extract |
1/4 cup english toffee bits |
Directions:
1. Preheat oven to 350°F.
2. Butter and flour a 12-cup Bundt pan.
3. In a mixing bowl combine eggs, oil, pumpkin, extracts and pie spice and cider. Mix well.
4. Add the cake mixes and beat on low speed until well blended.
5. Stir in the heath bits.
6. Pour into the prepared pan.
7. Bake 55-65 minutes until tester comes out clean.
8. Cool for 10 minutes on rack.
9. Invert to cool. It can still be warm to glaze. Place the cake, on the rack over a cookie sheet.
10. Glaze: In a small sauce pan brown the butter over med. heat.
11. Add the remaining ingredients and stir until sugar is melted and all is combined well.
12. Drizzle slowly over the cake. This sets up very fast.
13. Scrape the extra glaze that runs off back into the saucepan.
14. Reheat and drizzle a second time.
15. Sprinkle right away with more (1/4 cup) Heath bits.
16. Note: You can substitute the Caramel Cake mix with Spice cake mix.
|
|