Yield: 12-16 servings

Ingredients:

  • Caramel topping (1/4 cup)
  • Chocolate cake mix (1 box)
  • Vegetable oil (1/2 cup)
  • Eggs (3 + 4)
  • Sweetened condensed milk (14 oz)
  • Whole milk (1 cup)
  • Vanilla extract (1 tsp)

Directions:

  1. Place an oven rack in the lower third of the oven and preheat oven to 350°F.
  2. Grease a Bundt pan.
  3. Spread caramel topping in bottom of pan.
  4. In a large bowl, beat together cake mix, 1 cup water, oil, and 3 eggs.
  5. Pour mixture into pan.
  6. Blend condensed milk, whole milk, 4 eggs, and vanilla until smooth.
  7. Slowly and gently pour mixture into pan.
  8. Grease a piece of foil. Tightly cover pan with foil, grease-side down.
  9. Place pan in a large baking dish. Add 1 inch of hot water to baking dish.
  10. Bake for 1 hour and 20 minutes.
  11. Move pan from water to a cooling rack.
  12. Cool at room temperature for 1 hour, then refrigerate for at least 2 hours.
  13. Remove foil. Run a thin metal spatula or knife around edges of pan to loosen cake.
  14. Place a serving plate upside down on pan and flip over. Remove pan.

Notes:

  • This recipe was tested with Smuckers™ caramel topping and Betty Crocker™ Super Moist™ triple chocolate fudge cake mix.