Caramel Crunch Cake Recipes

CARAMEL CRUNCH CAKE

Steps:

• In a large bowl, combine the cake mix, water and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , With a meat fork or wooden skewer, poke holes about 2 in. apart into cake. Slowly pour condensed milk and caramel topping over cake; sprinkle with two-thirds of the crushed candy bars. Spread with whipped topping; sprinkle with remaining candy bars. Refrigerate until serving.

CARAMEL CRUNCH CAKE

Steps:

• Preheat oven to 350F.
• Mix cake flour and sugar together; add egg yolks, water, lemon juice and vanilla and beat until smooth.
• In a large bowl beat egg whites, cream of tartar and salt until a fine foam forms through.
• Gradually add sugar and continue beating until meringue is firm and stands in peaks.
• Fold batter gently into meringue until just blended; do not stir.
• Gently spoon batter into ungreased tube pan.
• Cut through batter with a knife to break up bubbles and level mixture.
• Bake in preheated oven for 50-55 minutes or until top springs back when touched.
• Remove from oven; immediately turn over and place tube over neck of funnel or bottle to cool.
• Let stand until cool, then loosen with spatula and place on plate.
• Split cake into four layers.
• While cake is baking, combine sugar, coffee and syrup in a deep saucepan; stir and bring to a boil and cook until hard crack stage or 310 degrees on a candy thermometer.
• Remove from heat and immediately add soda and stir vigorously just until topping thickens and pulls away from sides of pan.
• Immediately pour into ungreased shallow metal pan.
• Do not stir or spread; let cool without moving.
• Knock out of pan and crush into coarse crumbs between sheets of waxed paper with rolling pin.
• Whip cream, sugar and vanilla until stiff.
• Spread half of cream between layers and remainder on top and sides.
• Refrigerate until ready to serve.
• Just before serving, cover cake with crushed caramel candy.

GINORMOUS CREAMY FROZEN CARAMEL CRUNCHCAKE

Steps:

• In a small bowl, combine whipped topping with a dash of cinnamon. If you like, add more cinnamon, to taste. Stir and spoon mixture over one rice cake.
• Gently place the other rice cake on top, making a sandwich. Freeze for at least 1 hour, then enjoy!

CARAMEL CRUNCH CAKE

Steps:

• In a large mixing bowl, beat the cake mix, water and egg whites until blended.
• Pour into a 13x9-inch baking pan coated with non-stick cooking spray. Bake at 350 for 35-40 minutes. Cool on a wire rack.
• With a meat fork or wooden skewer, poke holes about 2 inches apart into cake.
• Slowly pour condensed milk and caramel topping over cake; sprinkler with two-thirds of the crushed candy bars.
• Spread with whipped topping; sprinkle with remaining candy bars.
• Refrigerate until serving.

CARAMEL CRUNCH

Steps:

• Make the caramel crunch: Line a rimmed baking sheet with a nonstick baking mat; set aside. In a small saucepan, combine sugar and 1 1/2 tablespoons water; mixture should look like wet sand. Place saucepan over medium-high heat and cook until sugar is dark amber in color. Immediately pour caramel onto prepared baking sheet; let cool completely.
• Crack cooled caramel into large pieces and place in a resealable plastic bag. Crush into tiny pieces using a rolling pin; you should have a scant 1/2 cup of caramel crunch.

CARAMEL CRUNCH CAKE

Steps:

• Make meringue: Preheat oven to 300°F. Line large baking sheet with parchment paper. Draw three 9 x 5-inch rectangles on parchment. Turn paper over. Finely grind 1 cup nuts with 1/4 cup sugar in processor. Coarsely chop 1/4 cup nuts; set aside. Beat whites and cream of tartar in large bowl until foamy. Gradually add 1/2 cup sugar, beating until stiff and glossy. Fold ground hazelnut mixture into whites in 2 additions. Divide meringue among traced rectangles on parchment, spreading to edges. Bake meringues until crisp and light golden, about 1 hour 30 minutes. Turn oven off; cool meringues in oven 1 hour. Remove from oven. To assemble: Spread whipped cream between each layer, then cover top and sides. Drizzle caramel over top from side to side.

CARAMEL CRUNCH

Steps:

• In a very large heat-proof bowl, combine the popcorn, cereal and almonds; set aside. In a large heavy-duty saucepan, melt butter; stir in corn syrup and brown sugar. Cook and stir over medium heat until mixture comes to a boil. Reduce heat to medium-low. Cook 5 minutes longer, stirring occasionally. , Remove from the heat. Stir in baking soda. (Mixture will foam up and get lighter in color.) Carefully pour over popcorn mixture; stir to coat evenly., Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Store in airtight containers.

CARAMEL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
• Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
• Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
• Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
• Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
• Spread icing onto the cooled cake layers. Stack layers; ice top and sides.

TOFFEE CRUNCH CARAMEL CHEESECAKE

Steps:

• For gingersnap crust:
• Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.
• For cheesecake:
• Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.
• For caramel topping:
• Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.
• Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.
• Run knife around pan sides to loosen cake; release pan sides.

CHOCOLATE CARAMEL TOFFEE CRUNCH CAKE

Steps:

• Prepare and bake cake in a 9x13" baking pan as directed on back of cake mix. Let cake cool. Using a fork, poke holes all over the top of the cake. Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
• I keep this cake in the fridge- it's delicious cold!